Shrimp Soup

Ingredients

• two quarts of fish stock
• two pints of shrimp
• the crumbs of a French roll
• anchovy sauce or mushroom ketchup to taste
• one blade of mace
• ]i^ pint of vinegar
• a little lemon juice

Method

1. 1

   Pick out the tails of the shrimps, put the bodies in a stewpan, with 1 blade of mace, 0.5 pint of vinegar, and the same quantity of water; stew them for a quarter of an hour, and strain off the liquor.

2. 2

   Put the fish stock into a stewpan, add the strained liquor, pound the shrimps with the crumb of a roll, moistened with a little of the soup; rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon juice.

3. 3

   When it is well cooked, put in a few pickled shrimps; let them get thoroughly hot, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 13. The excerpt below is the record exactly as published.

Shrimp Soup. You need two quarts of fish stock, two pints of shrimp, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, one blade of mace, ]i^ pint of vinegar, a little lemon juice

Cook this with the app: pantry check, scaling, and the assistant.