Shrimp Newburg

Ingredients

• One can of shrimp
• 1 cup mushrooms
• 1 pint rich milk
• 1 tablespoon butter
• 1 tablespoon flour
• 1 wineglass sherry wine
• cayenne pepper
• salt

Method

1. 1

   In a chafing dish, stir butter and flour until smooth.

2. 2

   Add milk, then seasonings, shrimp, and mushrooms.

3. 3

   Stir until boiling, then add sherry.

4. 4

   Serve with reception flakes or toast.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 23. The excerpt below is the record exactly as published.

1 tablespoon butter, 1% tablespoons of vine- gar, 1 teaspoon of mustard, % teacup of boiling water, cayenne pep^ per to taste, a pinch of salt. Eub the cooked yolk in the butter, then the vinegar, pepper, mustard and salt. Stir in the raw yolk beaten light, and the white chopped fine, the uncooked white, then boiling water. Add this dressing to crabs, mix well. Fill shells carefully and sprinkle grated bread crumbs and bits of butter on top of each shell ; set in oven to brown. This quantity fills 12 shells. Serve hot in the shells. Creamed Shrimp. Set blazer over hot water in chafing dish, put in it 1 pint of cream, 1 can of shrimp drained of all liquor; l^ teaspoon paprika, % teaspoon of salt and a dash of nutmeg. When cream is hot, add 2 well-beaten yolks and a wine glass of Madeira wine. Serve on rounds of toast. Shrimp Newburg. One can of shrimp, 1 cup mushrooms, 1 pint rich milk, 1 table- spoon butter, 1 tablespoon flour, 1 wineglass sherry wine, cayenne pepper and salt

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