nut-free
Lobster Soup
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
- a can of lobsters
- three pints of white stock
- two tablespoonfuls of flour
- two of butter
- season to taste
Method
Chop or pound lobsters fine, put in saucepan with stock, boil slowly for 10-15 minutes.
Cook flour with butter, add to soup, season and serve.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
season to taste and serve with sippets of bread. Asparagus Soup. Take a bunch of asparagus and cut in quarter inch lengths, boil until tender but not soft enough Soups and How to Make Them 7 to mash, and drain off the water. Chop an onion very fine, put in a stew-pan with a lump of butter, the size of an ^%g and fry to a light brown, then add the asparagus and mix carefully; when slightly browned add one quart of boiling milk, let it boil up once, season with pepper and salt and serve. Okra Soup. Cut the okra in half inch pieces, boil tender in one quart of stock, add the meat of a chicken or some roast veal, cut fine. Season to taste. Creamed Oyster. Let two quarts of milk come to a boil. Take three pints of oysters, drain off the liquor, put in a chopping bowl and chop fine. Stir two small table- spoonfuls of flour in four of melted butter. Put the oysters in the boiling milk, stir in the butter and flour, season with pepper and salt, let boil up once and serve. Bean Soup, Extra. Take one cupful of nice white beans, parboil and drain; put in fresh water and boil until tender but not soft enough to mash. When done, add two quarts of milk and let come to a boil, put a lump of butter the size of an e.g<g and season with pepper and salt. A few minutes before serving, break up four or five soda crackers, add to the soup, stir up well and serve. Lobster Soup. Take a can of lobsters and chop or pound it fine, put it in a sauce-pan and pour over it three pints of white stock and let it boil slowly for ten or fifteen minutes. Cook two tablepoonsfuis of flour with two of butter
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