Sardine or Shrimp Savouries
From Cox's manual of gelatine cookery (copyright), 1938
Can also be poured into small moulds lined with aspic.
Presented as published in 1938. 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 Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 10. The excerpt below is the record exactly as published.
SARDINE OR SHRIMP SAVOURIES. Three to five persons Aspic Jelly (Recipe No. 16) $ gill whipping cream 1 tablespoonful tomato purée 1 tablespoonful chopped sardines 4 teaspoonful piquant sauce or shrimps or prawns Cheese Biscuits (see below) A few drops carmine
Cook this with the app: pantry check, scaling, and the assistant.