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Shrimp Sauce (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
454Calories
10 gProtein
2 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein10 g
Carbohydrates1.7 g
Fiber0.4 g
Sugars0.5 g
Total Fat46 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol202 mg
Sodium670 mg
Potassium131 mg
Calcium57 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus129 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A388 mcg
Vitamin E1.3 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Choline12 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1793. The excerpt below is the record exactly as published.
Shrimp Sauce (another way).— Take half a pint of shrimps, picked and washed very clean, and place them in a stewpan with a spoonful of anchovy sauce, and half a pound of melted butter. Simmer for five miautes, and squeeze in half a lemon
Cook this with the app: pantry check, scaling, and the assistant.