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Croustades with Shrimps a la Newbourg
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
Nutrition per serving
602Calories
60 gProtein
21 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein60 g
Carbohydrates21 g
Fiber0 g
Sugars2 g
Total Fat32 g
Saturated Fat15 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol547 mg
Sodium1879 mg
Potassium668 mg
Calcium310 mg
Iron2.8 mg
Magnesium93 mg
Phosphorus745 mg
Zinc3.6 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline7.3 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 170. The excerpt below is the record exactly as published.
Croustades with Shrimps a la Newbourg Croustades aux Crevettes, a la Newbourg The croustades are made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, some salt. Stir eggs and water to¬ gether; add the flour; work to a smooth batter; then add the milk and then the cream and salt. Have the croustade iron hot in the fat on the stove; wipe the iron dry; dip in batter (be careful that it does not go over the top of the iron); dip twice, then dip it in the boiling hot fat; cook until golden brown; then take the croustades THE SWEDISH, FRENCH off the iron — turning it bottom up, as it otherwise might get soggy from the fat; leave dry until ready to serve; then heat. Filling. Take one and a half pounds of shrimps; cook for twelve minutes in water, some salt, leave in the juice until cold; then peel — leaving enough for decoration around the platter and one for each croustade; cut the rest in small pieces; put in one cup of milk; add the shrimps; put on stove to simmer. When ready to serve take the yolks of four eggs; mix with half a cup cream, three spoons sherry, pepper, salt; add to the shrimps; shake the pan until it begins to thicken then add the small teaspoon of butter
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