Shrimp Poulette

Name: Shrimp Poulette
Ingredients: two ounces of butter; one ounce of flour; two cups of milk; a pinch of baking soda; two tablespoons tomato catsup; some Worcestershire sauce; a little onion powder; salt; pepper; from one-quarter to half a pound of shrimps

From Council cook book, 1908

Presented as published in 1908. 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 Council cook book (1908), page 12. The excerpt below is the record exactly as published.

Shrimp Poulette. Smooth two ounces of butter with one ounce of flour an(i add two cups of milk. Let it thicken, then add a pinch of baking soda, two tablespoons tomato catsup, some Worcestershire sauce, a little LQ Q T \/\ O M ^ «^ S. H. & M. Skirt Binding . O. 1 iVl ^^ IM O I Marien's Featherbone 658 Mission Street DeLong's Hooks and Eyes FISH 4^ onion powder, salt, pepper, and from one-quarter to half a pound of shrimps

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