FoodNet
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Frenchdinner

Lobster Bisque

From A calendar of dinners, with 615 recipes, 1913

Serves 4

This is an excellent soup, and can be made with fresh lobster.

A modern interpretation · AI-generated from the original record

Ingredients

  • 1 can lobster
  • 1/2 cupful Crisco
  • 1 cupful breadcrumbs
  • 1 quart milk
  • 1 quart water
  • 1 tablespoonful flour
  • Salt, pepper, red pepper, and grated nutmeg to taste
  • Squares fried bread
  • Thin lemon slices

Method

  1. Open a can of lobster of good quality, take out best pieces and cut into small squares without tearing; put them aside.

  2. Place remains of lobster in mortar or basin, and pound quite smooth with Crisco.

  3. Soak bread in water, adding flour and seasonings, and put all on fire in soup pot with pounded lobster and Crisco; stir till it boils, and boil for fifteen minutes; then pass it through sieve, add milk and pieces of lobster, and return to the pot till it boils up.

  4. Serve with small squares of fried bread, and send thin slices of lemon to table with it.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 25. The excerpt below is the record exactly as published.

Lobster Bisque 1 can lobster % cupful Crisco 1 cupful breadcrumbs Salt, pepper, red pepper, and 1 quart milk grated nutmeg to taste 1 quart water Squares fried bread 1 tablespoonful flour Thin lemon slices

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