Shrimp Toast
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.
Shrimp Toast. — Melt loz. of butter, and stir into this when hot half a pint of picked shrimps, a little finely minced parsley or chives, a good seasoning of black and coralline pepper, and a dessertspoonful of tomato, walnut, or mushroom ketchup, or indeed any cruet sauce, to taste. A very few drops of essence of anchovy
Cook this with the app: pantry check, scaling, and the assistant.