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M. J. Delaney cookbook, 1933
Page 144
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just in a pan enuf to mix well. Add butter, salt & eggs & rice if desired. Bake in moderate oven 20 or 30 minutes. Shrimp a la Creole Boils shrimps until they turn red. Cool & shell and clean. Cut up green pepper, celery, onion, bacon & garlic, tomatoes Cook until thoroughly seasoned and done. Serve with rice.
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just in a pan enuf to mix well. Add butter, salt & eggs & rice if desired. Bake in moderate oven 20 or 30 minutes. Shrimp a la Creole Boils shrimps until they turn red. Cool & shell and clean. Cut up green pepper, celery, onion, bacon & garlic, tomatoes Cook until thoroughly seasoned and done. Serve with rice.
Szathmary Culinary Manuscripts and Cookbooks
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