Crab Soup
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
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A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- One dozen crabs to one gallon water.
- Take off top shell;
- clear body of crabs.
- Cut through the middle, put them into a kettle, mix with some butter, and brown them.
- Then add one gallon water, and simmer for half an hour.
- Skim slightly, and add the hock of an old ham, and strained tomato juice one pint.
- Boil two hours.
- Season with pepper, spice if liked, and half-pint wine.
- The claws are to be cracked and divested of the jaws.
- A Hampton recipe.--Miss E.
- W.
Plating
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