Party
Shrimps à la Newburg
Farmer’s original Shrimps à la Newburg preparation, ready to browse with transparent provenance.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 pint shrimps
- 3 tablespoons butter
- ½ teaspoon salt
- Few grains cayenne
- 1 teaspoon lemon juice
- 1 teaspoon flour
- ½ cup cream
- Yolks 2 eggs
- 2 tablespoons Sherry wine
Historical transcription
Source method
- 1
Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one 561 minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.