Shrimp Cakes
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ¼ cup cooked shrimps
- ⅛ cup onion
- ⅛ cup mushrooms
- a tablespoonful of the mixture
- 6 eggs
Method
- 6 eggs ¼ cup cooked shrimps, sliced fine ⅛ cup onion, sliced fine ⅛ cup mushrooms, sliced fine ⅛ teaspoon salt ⅛ teaspoon pepper 3 teaspoons soy bean sauce Beat six eggs, whites and yolks together, add the sliced onion and mushrooms, season to taste.
- Put a tablespoonful of the mixture into a red hot frying pan which has been greased over with vegetable oil or lard.
- Shrimp cakes are fried just the same as pancakes.
- Serve hot.