Shrimp Wiggle
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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 The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 49. The excerpt below is the record exactly as published.
SHRIMP WIGGLE 1 can shrimp White sauce 1 can tiny English peas Melt 1 tablespoon butter in double boiler or sauce pan. Add V-/-7 level tablespoons flour, salt to taste. When a paste add l1 '■> cups sweet milk
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