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
Food historians have proved the existance of recipes far back into antiquity, in truth as far back as early Egypt, and potentially, even further back. Interesting though that maybe, generally, these early recipes were just primitive pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. During the time of the Roman Empire a roman called Apicius wrote some scripts which described recipes cooked by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, main meal and afters, a very modern way of dining. Aspicius describes how the ancient cooks used a wide range of herbs and spices, including some that we all recognise for example thyme, mint and asafoetida. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices like parsley and basil. These new spices and herbs led to an eruption in manuscripts on cooking, most of which still exist in private libraries. Over the following few hundred years, the powerful and wealthy houses tried to offer the most extravagent meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the 20th century, cook books are starting to become popular mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Martha Washington's Crab Soup recipe.
