Eggs and Shrimps (A Cuban Dish)

Ingredients

• 1 large tablespoon of butter
• 1 of flour
• 1 teaspoon of onion juice
• twice as much green sweet pepper
• a can of shrimps
• 4 eggs
• Cook for 5 minutes

Method

1. 1

   Make a white sauce of butter and flour; when it bubbles, add onion juice and green sweet pepper with salt and sugar.

2. 2

   Boil up and stir in shrimps.

3. 3

   Cook for 5 minutes; mix in beaten eggs gradually, stirring all the time, and return to the fire until the eggs begin to set.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 40. The excerpt below is the record exactly as published.

EGGS AND SHRIMPS (A Cuban Dish).— Make a white sauce of 1 large tablespoon of butter and 1 of flour; when it bubbles add a teaspoon of onion juice and twice as much green sweet pepper, minced fine, with salt and a saltspoon of sugar. Boil up and stir in a can of shrimps, previously washed and drained. Cook for 5 minutes; remove to the table and mix it gradually, stirring all the time, 4 eggs

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