Excerpt from Westminster Cook-Book: Every Recipe Tried and Proved
To a gallon of cut-up clams and their liquor, well boiled and strained, put a cup and a half of cream, two tablespoonsful of flour creamed with a quarter of a pound of butter, and well seasoned with salt, pepper, and mace.
Crab Soup.
Three dozen crabs boiled and picked, divide them equally, boil again one half in a full gallon of water, with salt and mace, for about an hour. Then take off and strain, put the soup on again with a teacup of cream, quarter of a pound of butter, two and a half tablespoonsful of flour creamed with the butter and scalded with a little of the hot soup, a tablespoonful of mixed mustard, black and red pepper. Have in your tureen the remaining dozen and a half crabs cleanly picked, and pour the hot soup upon them, and serve without delay, for it is delicious.
Oyster Soup.
One and a half cups of cream to a gallon of oysters and liquor, two tablespoonsful of flour, creamed with a quarter of a pound of butter and well seasoned with pepper, salt, and mace.
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