Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of picked crab
- one pint of water
- four pieces of mace
- one quart of cream
- 46 soups
- one onion cut in half
- three blades of parsley
- one large iron spoonful of butter mixed
- two tablespoonsful of flour
- salt
- vinegar
- pepper
- mustard
- mace
- parsley
Directions
Take any kind of cold meat — cold roast beef is the best — and cut it in small pieces. Put these and the bones into a pot, with as much water as you will need, early in the day.
46 SOUPS.
Let it boil slowly, keeping it well skimmed. In the mean- time take, of young corn, gumbo, and tomatoes, equal parts, and cut them fine. A little onion, just enough to taste, also chopped celery and salt to taste. Put these in the pot with the meat, and let all boil very slowly. Have ready some brown flour, brown sugar, a little wine or vinegar, a large lump of butter seasoned with pepper, mustard and spice. Make these into a paste. Remove the bones from the pot before thickening with the paste.
RATCLIFFE CRAB SOUP. No. i.
One quart of picked crab, discarding all fat. Take one pint of water, add four pieces of mace, one onion cut in half, so it can be taken out (not served with the soup), three blades of parsley, a little red pepper and salt. When it boils, add the crab, with one large iron spoonful of butter mixed with two tablespoonsful of flour. Stir in the crab, then add one quart of cream or rich milk. Let it come to a good boil ; serve hot. Milk must be very fresh and sweet.