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Lunch
Crab Soup
A turn-of-the-century lunch recipe featuring hard-shelled crabs, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- 6 hard-shelled crabs
- 3 cups White Stock III
- ⅔ cup stale bread crumbs
- 1 slice onion
- 1 sprig parsley
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup cream
- Salt
- Cayenne
Make it happen
Directions
- 1
Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked 127 together, then add cream and seasonings. Serve with Pulled Bread.
Nutrition pending
No invented nutrition numbers.
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