Potted Shrimps or Prawns
From Modern cookery, in all its branches, 1884
Serves 6
Best when made with freshly boiled shrimp.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 281. The excerpt below is the record exactly as published.
POTTED SHRIMPS, OR PRAWNS. ( Delicious.') Let the fish be quite freshly boiled, shell them quickly, and just before they are put into the mortar, chop them a little with a very sharp knife ; pound them perfectly with a small quantity of fresh butter, mace, and cayenne. (See also page 92.) Shrimps (unshelled), 2 quarts ; butter, 2 to 4 oz ; mace, 1 small saltspoonful ; cayenne, £ as much. P
Cook this with the app: pantry check, scaling, and the assistant.