Scalloped Prawns or Shrimp
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Can use small dishes or scallop-shells instead of a large dish.
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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 131. The excerpt below is the record exactly as published.
SCALLOPED PRAWNS OR SHRIMP. Use either prawns or large shrimp, freed from the shells after they are boiled. To a quart of the meat allow a quart of dried bread-crumbs, a gill each of vinegar and tomato- catsup, and two heaping tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.