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
Recipes as a concept can be found back into history, in fact as far back into history as early Egypt, and maybe further still. However, sadly, these old cook books were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to academics are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the ancient Romans used many different herbs and spices, including some that we all recognise such as thyme, rue and parsley. Over the succeeding few centuries, the wealthy families of the West strove to serve the most extravagent meals, and as a result the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and writing down popular recipes of the day. When we get to the twentieth century, cooking books were greatly in demand mostly as a result of increased literacy, more leisure time and having more disposable income. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Al's Maryland Crab Soup recipe.
