Cream of Oyster Crabs
From Louis' every woman's cook book, 1910
To make puff-paste croutons, roll out puff-paste, cut into squares, and fry until golden.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 12. The excerpt below is the record exactly as published.
CREAM OF OYSTER CRABS ^ With one-quarter of a pound of butter, three table- spoonfuls of flour, and three pints of chicken stock prepare a soup. Fry in butter one and one-half pints of oyster crabs, free from pieces of shell and liquid, until they become a nice red colour. Then add them to the soup, and let it boil for twenty minutes. Rub the soup through a fine sieve, and then heat it again. Add one cup of cream
Cook this with the app: pantry check, scaling, and the assistant.