Shrimp Omelette Base
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 282. The excerpt below is the record exactly as published.
half -pint measure of picked boiled shrimps for two three-egg Omelettes. Pound the shells, not the heads, in a mortar with one ounce of butter, pass through a hair sieve and put it into a small saucepan over a low fire. Add the picked shrimps, a dust of mace
Cook this with the app: pantry check, scaling, and the assistant.