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Shrimp Butter for Sauces
From Cassell's dictionary of cookery, 1892
Serves 4
Butter will not keep good for more than a few hours.
Presented as published in 1892. 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
Nutrition per serving
446Calories
98 gProtein
3 gCarbs
17 gFat
Full nutrition (16 nutrients)
Calories446 kcal
Protein98 g
Carbohydrates3 g
Total Fat17 g
Cholesterol883 mg
Sodium2970 mg
Potassium915 mg
Calcium406 mg
Iron3.3 mg
Magnesium141 mg
Phosphorus1196 mg
Zinc5.9 mg
Copper1.3 mg
Manganese0.2 mg
Vitamin B126.2 mcg
Water511 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1790. The excerpt below is the record exactly as published.
Shrimp Butter, for Sauces, &c.— The shells of shrimps which are to be potted, or served in any other way, may be utilised for flavouring butter to be used for making fish sauce, and for garnishing dishes. The butter will not keep good more than a few hours. Put the shells of about two hundred and fifty shrimps in a mortar, pound them as finely as possible, and mix with them two ounces of butter
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