Prawn Butter
From Culinary jottings, 1885
Ensure thorough pounding to avoid granulated particles.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 122. The excerpt below is the record exactly as published.
Prawn butter, — a highly delicious composition, should be made in this way : — Boil the prawns, clean them care- fully, pound them to a paste in your mortar, mixing a little butter with them to assist the operation. Now, melt some butter in a sauce-pan, mix your pounded prawn meat in it, and as soon as it appears to have absorbed the butter (having been well stirred during the process and flavoured with a very little cayenne pepper, and powdered mace
Cook this with the app: pantry check, scaling, and the assistant.