Lunch
Crab Soup
A turn-of-the-century lunch recipe featuring hard-shelled crabs, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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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