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Shrimps, St. Jacques
From With a saucepan over the sea, 1902
Serves 4
Serve with sliced lemon.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 16. The excerpt below is the record exactly as published.
SHRIMPS, ST. JACQUES. (TrouviUe.) Shell I quart of boiled shrimps, chop them, and fry in i ounce of butter with an onion. Add i cup of milk, salt, pepper, parsley, and the yolk of I egg
Cook this with the app: pantry check, scaling, and the assistant.