Grab Soup (Bisque à la Normande)
From The spirit of cookery, 1895
This soup is a variation of traditional bisque.
Presented as published in 1895. 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
Nutrition per serving
4176Calories
869 gProtein
2 gCarbs
52 gFat
Full nutrition (27 nutrients)
Calories4176 kcal
Protein869 g
Carbohydrates1.9 g
Fiber0 g
Total Fat52 g
Saturated Fat11 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat19 g
Cholesterol3744 mg
Sodium14064 mg
Potassium15792 mg
Calcium4272 mg
Iron36 mg
Magnesium1632 mg
Phosphorus10992 mg
Zinc170 mg
Copper32 mg
Manganese7.2 mg
Vitamin C144 mg
Vitamin A96 mcg
Vitamin B67.2 mg
Vitamin B12432 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)130 mg
Folate2112 mcg
Water3792 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 126. The excerpt below is the record exactly as published.
Grab Soup, Bisque b la Normande, or Potage au. Pouparts, is a paraphrase of bisque. The crabs to be employed in the production of this soup are those which bear the name of pouparts on the coast of Normandy. Two dozen of them
Cook this with the app: pantry check, scaling, and the assistant.