1 tbsp butter
5 tsp flour
3 eggs, hard boiled;sieved
1 lemon, grated rind of salt white
4 cup milk
1/2 lb crabmeat, cooked
1/2 cup heavy cream
1/2 cup dry sherry
1 dash worcestershire sauce
Directions
An historic recipe served during President Gerald Ford's
administration.
In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind,
salt and pepper. In a separate saucepan, bring milk to a boil, remove
from heat. Gradually pour in the hot milk into the egg mixture,
stirring with a wire whisk. Add crabmeat, and cook over low heat for
5 minutes; do not boil. Add cream and remove from heat. Stir in
sherry and Worcestershire sauce and serve piping hot.
SERVES: 6 SOURCE: _The White House Family Cookbook_ by White House
executive Chef Henry Haller with Virginia Aronson posted by Anne
MacLellan
Servings: 6 servings
Martha Washington's Crab Soup Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Seafood; Soup
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into ancient history, certainly as far back as early Egypt, and maybe further still. Having said that, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to experts are some ancient tablets in ancient 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 `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius created some documents describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the early Romans made use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as thyme, rue and dill. During the succeeding few centuries, the rich families of the West competed with each other to serve the most exotic meals, and as a consequence, the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking publications were in high demand, mostly as a result of more people being able to read, people having more spare time and disposable income. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Martha Washington's Crab Soup recipe.
