Shrimp or Prawn Patties
From Harper's cook book encyclopædia, 1902
Serves 4
Serve warm.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 169. The excerpt below is the record exactly as published.
Shrimp or Prawn Patties. — Shrimps and prawns when fresh boiled are firm and stiff ; when stale, they are limp and clammy to the touch. Prepare the shrimp by pick- ing ; stew the shells for gravy, flavor- ing with cayenne and mace, then slightly chop the shrimp and heat them in the gravy; thicken with cream, or flour and butter. Bake in patty -pans lined with a rich, light paste. Shrimps, Stuffed. — Peel off the shells of one pint of large shrimps
Cook this with the app: pantry check, scaling, and the assistant.