Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Cream of Shrimps (As made in Nice)
From With a saucepan over the sea, 1902
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- fifty shrimps
- 2 ounces of butter
- 1 slice of stale bread
- 3 anchovies
- 4 ounces of boiled rice
- 1 sliced onion
- 2 quarts of white stock
Method
Boil, shell, clean, and chop fifty shrimps, fry them in 2 ounces of butter, add a slice of stale bread, 3 anchovies, 4 ounces of boiled rice, 1 sliced onion, salt, pepper, and 2 quarts of white stock.
Cook this for 2 hours.
Press through a sieve a tablespoonful of sherry or a glass of white wine, and serve hot.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 7. The excerpt below is the record exactly as published.
CREAM OP SHRIMPS. (As made in Nice.) Boil, shell, clean, and chop fifty shrimps, fry them in 2 ounces of butter, add i slice of stale bread, 3 anchovies, 4 ounces of boiled rice, i sliced onion, salt, pepper, and 2 quarts of white stock
Cook this with the app: pantry check, scaling, and the assistant.