Shrimp Butter
From A handbook of fish cookery, 1897
Shrimp butter will not keep good many days.
Presented as published in 1897. 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 A handbook of fish cookery (1897) by Lucy H. Yates, page 20. The excerpt below is the record exactly as published.
a small saltspoonful of salt and the same of pepper, and one or two ounces of fresh butter. Pound all well together, press into small pots, and pour clarified butter on the surface to exclude the air. Shrimp butter
Cook this with the app: pantry check, scaling, and the assistant.