Ingredients
1 qt buttermilk
1 tbsp english style dry mustard
1 tsp salt
1 tsp sugar
1/2 lb cooked shrimp, peeled, devei ed and, chopped
1 cucumber, peeled, seeded, an finel, y chopped
2 tbsp fresh chives, minced
1 additional shrimp and cucumb r slic, es for garnish
Directions
In a large bowl, whisk together the buttermilk, mustard, salt and
sugar. Add the chopped shrimp, chopped cucumber, and chives and stir
until well combined. Chill the soup, covered, for 3 hours or until
very cold. Garnish each serving with a whole shrimp and a slice of
cucumber. Makes about 5 cups. a
1944 Gourmet Mag. favorite.
Servings: 4 servings
Cold Buttermilk & Shrimp Soup Recipe brought to you by Recipe Ideas
Categories: Beverages; Fish; Seafood; Shrimp; Soup
The History of Recipes
We can trace the history of `recipes` far back into distant history, certainly as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these early records were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later, we have some interesting books which date from the 14th Century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals on the menus of the nobility of those days. During the following few hundred years, the upper-class families of Wesstern Europe strove to offer the most exotic meals, and as a consequence, cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cooking publications are starting to become popular as a result of higher levels of literacy, people having more spare time and having more disposable income. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Cold Buttermilk & Shrimp Soup recipe.
