Shrimp Paste
From The Southern cook book of fine old recipes, 1935
This makes an excellent hors d'oeuvre or an addition to a tomato salad.
Presented as published in 1935. 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 Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 18. The excerpt below is the record exactly as published.
Shrimp Paste Run a quart of boiled and picked shrimp through the meat grinder. Put in a saucepan with salt, pepper, mace and two heaping table- spoons of butte
Cook this with the app: pantry check, scaling, and the assistant.