with Shrimp YOOK
From Chinese cookery in the home kitchen (1911).
Source and licence
From Chinese cookery in the home kitchen (1911), printed page 79, digitised by the Internet Archive: https://archive.org/details/chinesecookeryin00nolt
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
China. Associated with China by the book is about China cookery; 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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- one-half cupful fresh shrimp meat
- a half cupful each of celery
- One teaspoonful of each of
- half teaspoonful of sugar
- a teaspoonful of rice flour
Method
- OfflO • Remove the shells from fresh shrimps and use one-half cupful fresh shrimp meat, (crab meat can be substituted if desired), and one-fourth cupful bamboo shoots, a half cupful each of celery and Chinese potatoes, and a little shredded onion.
- After all is cut, put in bowl and break over it a half dozen eggs.
- Mix all together and fry in small cakes that are flat like pancakes.
- Serve on an oval platter and pour over it the following sauce: One teaspoonful of each of the two sauces, a small half teaspoonful of sugar, a teaspoonful of rice flour or cornstarch and a little water.
- JMix in pan in which cakes were fried, and pour over cakes in platter.
- Serve with rice and tea.