Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
201
Calories
24g
Protein
12g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of shrimps
- a pint of melted butter
- 1 pint
- 1/2 pint
- 1 teaspoonful
- 1/4 teaspoonful
Directions
1
The fish for this sauce should be very fresh. Shell quickly one pint of shrimps and mix them with half a pint of melted butter, to which a few drops of essence of anchovies and a little mace and cayenne have been added. As soon as the shrimps are heated through, dish, and serve the sauce, which ought not to boil after they are put in. Many persons add a few spoonsful of rich cream to all shell-fish sauces. Shrimps, 1 pint; melted butter, 1/2 pint; essence of anchovies, 1 teaspoonful; mace, 1/4 teaspoonful; cayenne, very little.
By Eliza Acton ·
Recipe sourced from
gutenberg