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 possible to follow the history of recipes far back into the far past, at least as far as ancient Egypt, and possibly even further than that. Having said that, these, ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which show 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 those who drank it feel blissful. Much later, in Roman times a roman called Apicius wrote a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into starters, main meal and afters, a very modern way of dining. Aspicius also informs us how the ancient Romans used many different herbs, including some that we all recognise like thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cookery, most of which still exist in academic collections. Over the succeeding few hundred years, the powerful and wealthy competed to serve the most exotic meals, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and recording recipes to help cooks of their time. When we get to the twentieth century, cook books were highly popular mostly due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Martha Washington's Crab Soup recipe.
