Shrimp Patties or Bouchees
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve on a hot dish over a folded napkin.
Presented as published in 1896. 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
Nutrition per serving
1182Calories
230 gProtein
31 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories1182 kcal
Protein230 g
Carbohydrates31 g
Fiber1.2 g
Sugars0.9 g
Total Fat16 g
Saturated Fat1.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Cholesterol1966 mg
Sodium7373 mg
Potassium2195 mg
Calcium991 mg
Iron9.5 mg
Magnesium337 mg
Phosphorus2795 mg
Zinc14 mg
Copper3.1 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate54 mcg
Choline52 mg
Caffeine0 mg
Water1177 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 55. The excerpt below is the record exactly as published.
Shrimp Patties or Bouchees. Remove the shells from three or four pints of fresh shrimps; bone and chop finely three anchovies, mix them with the shrimps, and season to taste with pounded mace and cloves. Moisten the mixture with about one and one-half wineglassfuls of white wine. Prepare spme puff paste, rqll it to about one-half inch in thickness, cut the paste into rounds with a two-inch tin cutter, then with a one-inch cutter cut half way through the middle of each round of paste. Brush the rounds over with a paste- brush dipped in the beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.