Boiled Shrimps
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 87. The excerpt below is the record exactly as published.
Boiled Shrimps.— Put the shrimps alive in the boiling salt water, allowing 74 pound salt to a gallon of water ; boil from 6 to 8 minutes. When they change color they are done. Serve them with vinegar and oil
Cook this with the app: pantry check, scaling, and the assistant.