Try this Martha Washingtons Crab Soup recipe, or contribute your own.
Suggest a better descriptionAn historic recipe served during President Gerald Fords 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
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 111 | ||
Calories from Fat: 58 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 21.9mg | 7 % | |
Sodium 36.5mg | 1 % | |
Potassium 90.4mg | 2 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.4g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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