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Cream Shrimps

Name: Cream Shrimps
Yield: 2 servings
Ingredients: one-half a pint of fresh shrimps; one-half teacup of butter; one-half teacup of cream; one-half teacup of dried bread crumbs; one small teaspoonful of dried mustard; salt well; use freely of white pepper; a little paprika; the yolks of two eggs

From The complete cook book, 1900

Serves 2

Ideal for a light meal.

Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 28. The excerpt below is the record exactly as published.

CREAM SHRIMPS. One-half a pint of fresh shrimps picked fine — the canned shrimps are also good — one-half teacup of but-, ter, one-half teacup of cream, one-half teacup of dried bread crumbs, one small teaspoonful of dried mustard, salt well, and use freely of white pepper and a little paprika, then the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.