Plain Shrimp Sauce
From The spirit of cookery, 1895
A variation can be made with pureed shrimp tails.
Presented as published in 1895. 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
721Calories
46 gProtein
50 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein46 g
Carbohydrates50 g
Fiber3.9 g
Sugars37 g
Total Fat37 g
Saturated Fat6.9 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol298 mg
Sodium4224 mg
Potassium773 mg
Calcium175 mg
Iron2.5 mg
Magnesium149 mg
Phosphorus808 mg
Zinc4 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E7.9 mg
Vitamin K2.9 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate92 mcg
Choline254 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 165. The excerpt below is the record exactly as published.
Butter Sauce, or Melted Butter. Blotter Sauce, for cauliflower, broccoli, asparagus, and similar vegetables A VAnglaise, resembles bechamel by the addition of cream and a little vinegar. Anchovied Butter Sauce is melted butter flavoured with anchovies or anchovy butter. In the latter case it is anchovy blotter sauce. Plain Lobster Sauce is butter sauce with minced lobster flesh. Plain Shrimi) Saioce is butter sauce with shrimp-tails
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