Shrimp Toasts
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Do not add salt as shrimps are already salty.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 355. The excerpt below is the record exactly as published.
Shrimp Toasts. — Pick and pound the shrimps as for Shrimp Butter (see page 116). Allow two tablespoonfuls of butter to half a pint of picked shrimps, melt this in a small saucepan over a low fire, then put in the shrimps and stir them about for some minutes till they have absorbed all the butter. Spread the toasts with the pounded extract of the shells, then put the shrimps on them, and dust over with Nepaul pepper
Cook this with the app: pantry check, scaling, and the assistant.