Stewed Shrimps
From The chafing-dish supper, 1894
If canned, it is well to rinse them in cold water before cooking them.
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 12. The excerpt below is the record exactly as published.
STEWED SHRIMPS. Shrimps are among the few canned arti- cles of food that are nearly as good thus prepared as when fresh from the market. 5# &0e CfyafimtfaizV puppet For stewed shrimps heat in the blazer two tablespoonfuls of butter, and when it boils, put in the shrimps. (If canned, it is well to rinse them in cold water before cooking them.) When they are heated through, pour in a gill of boiling water, cook one minute longer, add the juice of half a lemon, a little salt and cayenne. CREAMED SHRIMPS. One can shrimps. Two tablespoonfuls butter. One tablespoonful flour. One pint milk. Scant teaspoonful salt. A little cayenne
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Cook this with the app: pantry check, scaling, and the assistant.