Creamed Shrimps
From The art of cookery, 1899
Serves 2
Serve warm.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 130. The excerpt below is the record exactly as published.
Creamed Shrimps. — If canned shrimps are used, cover them for half an hour with broken ice and water, then drain, and to a can of shrimps add a cup of White Sauce No. 4
Cook this with the app: pantry check, scaling, and the assistant.