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Shrimp Casolettes

Name: Shrimp Casolettes
Yield: 1 servings
Ingredients: small rounds of bread; one gill of cream; a piece of butter the size of an egg; the juice of half a lemon; one blade of mace; a little cayenne

From The complete cook book, 1900

Serves 1

Serve hot.

Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 27. The excerpt below is the record exactly as published.

SHRIMP CASOSLETTES. Cut small rounds of bread with a deep pastry cutter, pressing out the middle with a smaller cutter, without piercing a hole quite through. Fry these rounds a bright yellow in boiling lard, fill them with shelled shrimps mixed with one gill of cream, a piece of butter the size of an egg, the juice of half a lemon, one blade of mace, and a little cayenne

Cook this with the app: pantry check, scaling, and the assistant.