STOCK
3 qt ; water, cold
1/2 lb slab bacon, cut into 2 pieces
1/2 lb ham chunks, (or you can use a ham bon
1 tbsp red pepper flakes, (opt)
1 tbsp old bay seasoning
1 dash celery salt
1 dash onion salt
SOUP
3 large potato, diced
16 oz tomato, chopped; with juice
1 onion, diced
16 oz frozen mixed vegetables
2 celery rib, diced
1 cup parsley, fresh, chopped
16 oz crab meat, picked over
1 tbsp worcestshire sauce
1 tbsp red pepper flakes, (opt)
1 tbsp old bay seasoning
1 salt & pepper, to taste
1 cup cabbage leaves, shredded
Directions
Simmer ham-bacon stock for about one hour. Add remaining ingredients;
simmer for about two hours--the longer it simmers, the better the
flavor. Refrigerate immediately.
Servings: 3 .5 quarts
Al's Maryland Crab Soup Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood; Soup
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the far past, certainly as far back as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these ancient records were just very simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to food historians are some clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including some that we all recognise like basil, rue and dill. As our culinary historical trip moves on a few more years we find a couple of books which date from the 1300s : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is served today, but instead descriptions of the types of food enjoyed by the upper classes of that time. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in cookery books, some of which are kept safe in academic collections. By the arrival of the 20th century, cookbooks were starting to become popular mostly due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Al's Maryland Crab Soup recipe.
