Cajun/Creoledinner
Shrimps, Louisiana Style
From Boston Cooking-School cook book, 1896
Serves 5
Serves 4 to 6.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 171. The excerpt below is the record exactly as published.
SHRIMPS, LOUISIANA STYLE 2 tablespoons butter 24 cup heavy cream 1 teaspoon chopped onion V4 teaspoon salt 28 cup cooked or canned shrimps 14 teaspoon celery salt (1 small can) broken in pieces Few grains cayenne 24 cup hot, boiled rice 3 tablespoons tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.