LOBSTER CHOWDER.
(Mrs. Lincoln's Boston Cook Book, 1884)


Boil one quart of milk.

Roll three crackers fine; mix with them one fourth of a cup of butter, and the green fat of the lobster.  

Season with one scant teaspoonful of salt, half a saltspoonful of white pepper, and one fourth of a saltspoonful of cayenne pepper.

Pour the boiling milk gradually over the paste.

Put it back in the double boiler; add the lobster meat cut into dice; let it boil up once, and serve.

 

SEAFOOD SOUPS

GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (‘84)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)

 

Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

 

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