Dinner
Buttered shrimps
Buttered shrimps, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat two tablespoonfuls of butter in a saucepan.
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.
- Heat two tablespoonfuls of butter in a saucepan;
- add a teaspoonful of flour, and, when bubbling hot, a tablespoonful of tomato sauce, paprika and salt to taste, and a teaspoonful of onion juice.
- Boil one minute and add a can of shrimps, washed and drained.
- Stir the mixture four minutes over a brisk fire and serve.
- Pass thin slices of buttered brown bread with them.
Historical transcription
Source method
- 1
Heat two tablespoonfuls of butter in a saucepan; add a teaspoonful of flour, and, when bubbling hot, a tablespoonful of tomato sauce, paprika and salt to taste, and a teaspoonful of onion juice. Boil one minute and add a can of shrimps, washed and drained. Stir the mixture four minutes over a brisk fire and serve.
- 2
Pass thin slices of buttered brown bread with them.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.