Shrimps and Toast
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
Method
- 1 lb.
- small fresh shrimps, shelled ½ lb.
- thinly sliced toast ½ lb.
- water chestnuts 1 small piece of ginger pepper, salt and soy bean sauce Toast sliced bread, butter and cut into small cubes.
- Fry shrimps in a red hot frying pan, use very little vegetable oil or lard to grease the pan;
- as soon as shrimps turn red remove from the pan.
- Fry water chestnuts, which have been boiled a little, and cut into cubes.
- Add shrimps and a little finely chopped ginger, season to taste with pepper, salt and soy bean sauce.
- Now add the cubes of toast to the cooked shrimps and stir well before serving.