Shrimp Sauce
From Twentieth century home cook book, 1905
Serves 4
Nice for salmon or turbot.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 84. The excerpt below is the record exactly as published.
SHRIMP SAUCE. To a "drawn-butter sauce" (about one-half pint), add one pint of shrimps cut in small pieces, a pinch of cayenne pepper, and a teaspoonful of anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.