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Creamed Shrimps (VHF)


This is based on a recipe from 1893 on the Michigan State University website (link) from the cookbook, Favorite Dishes: A Columbian Autograph Souvenir! It looks thoroughly modern, doesn't it? Haha! :) It was fast and easy to make too! Here the creamed shrimp are on toasts, but you can eat them on their own as an appetizer or meal.


https://d.lib.msu.edu/fa/27#page/1/mode/2up


This is this month's Vintage and Historic Food. I found out about this cookbook from 1893 and MSU's collection, Feeding America via thesifter.org which is a new online database of 5,000 cookbooks.

http://thesifter.org/Home/Search


I found out about thesifter.org via Atlas Obscura and Flipboard.

https://www.atlasobscura.com/articles/how-to-find-historic-cookbooks



The book is called: Favorite Dishes: A Columbian Autograph Souvenir (1893).

https://d.lib.msu.edu/fa/27#page/1/mode/2up


It is a collection of recipes from different women for the World's Columbian exposition. Growing up, I think some of my schools had different cookbooks that were collections of recipes from different families -- like for fundraisers; it's like that. I was wondering what the "Columbian" part meant. It is actually the World's Fair in Chicago in 1893, marks 400 years since Columbus arrived in the Americas, so they called it the Columbian Exposition.


It's really fun to read and see the different recipes and how people cooked over 100 years ago!


Here's the cover of the book:



"Little Pigs in a Blanket" jumped out at me. I love "Pigs in a Blanket" (see some links below) haha, but this is actually pretty classy and it's actually oysters wrapped in bacon, so it's a little misnomer since the pig is the blanket for the oyster! Haha! :) I don't have oystersright now, so I didn't try it, but I will soon.


Instead I made a version of "Creamed Shrimps" from Mrs. M.D. Foley, of Nevada, Lady Manager.







What I used:

- Frozen shrimp (thawed)

- Butter

- Flour

- Almond milk (what I had) - Tomato sauce

- Nutmeg

- Salt & pepper













If you look at the recipe, basically you are making a sauce that is tomato flavored and that has a roux (flour, butter, milk). Here, you cook the shrimp in the milk and add the butter and flour to make the roux, so it's a different order than making a roux and then adding stuff.


I added the thawed frozen shrimp to milk on the stove. Then I added some milk and butter. I added nutmeg, salt, pepper, tomato sauce.


Then, I mixed it all together. Shrimp cook fast! It only took 5 min. or so!





They are served on toast.


For the toast, I baked little crackers from egg roll wrappers in my toaster oven. You can use whatever crackers or bread you have.

https://www.wearegoodatthis.com/post/can-i-make-ridiculously-easy-olive-oil-rosemary-crackers



Then I put it all together. That's it! It took me 5-10 min. to make all of it.


The shrimp taste good on their own as an appetizer or meal too! I'm going to experiment with different variations.


Pigs in a Blanket variations photos and link at the bottom after the shrimpies:


Give it a try! We are good at this!



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Pigs in a Blanket variations Left: Pigs in Sleeping Bags Around a Campfire

Center and Right: Two versions of 3 little bigs in a house.

https://www.wearegoodatthis.com/post/pigs-in-sleeping-bags-around-a-campfire

https://www.wearegoodatthis.com/post/3-little-pigs-in-a-house-2-ways-only-3-ingredients









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