Recipe Manuscript

Shrimp Soy

Name: Shrimp Soy
Prep time: PTPT20M
Cook time: PTPT1H10M
Yield: 25
Cuisine: European
Ingredients: 4.5 kg whole shrimps (shells on); 2.8 liters unsweetened hard cider (substitute: dry apple cider or light malt beer if cider unavailable); 60-70 g sea salt; 115 g salted anchovies (substitute: 120 ml white wine vinegar, for vegetarian or tangier variation); 1 teaspoon whole black pepper or several cloves; 2-3 thin slices fresh ginger root; 3-4 whole cloves; 1/2 nutmeg, thinly sliced

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Other

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Shrimp Soy

"Take 4 quarts of Shrimps, pound them well in a mortar shells & all, then put them into a stew pan with 3 quarts of old lyder (not sweet) and a large handfull of salt, boil them till you think the goodness is out, then strain it through a scive and squeese the shrimps, put it over the fire again & add to it a quarter of a pound of anchovies or a gill of white wine vinegar, it shou'd then be strain'd again, to take out the dregs, then give it another boil up, with a little black or clove pepper, a race or two of ginger, cloves, & a nutmeg thin slic'd, just boil'd in it, let it stand till cold, then bottle it for use"

Note on the Original Text

The recipe is written as a practical set of loosely sequential instructions, mixing process and ingredient lists without standardized measurements. Terms like 'a large handful', 'till the goodness is out', or 'just boil’d in it' reflect an experiential, sensory approach common to 18th-century English cookery books. Spelling and punctuation differ from modern English—'shou'd' for 'should', 'strain'd' for 'strained', 'lyder' for 'cider', and 'scive' for 'sieve'. The use of ambient instructions, estimation, and lack of precise timings would have required careful judgment from the cook.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Shrimp Soy' dates from around 1720, a period in England when savory, fermented seafood-based condiments were in vogue. At this time, 'soy' referred not to soybeans, but to piquant sauces inspired by imported Asian condiments, using locally available ingredients like shrimp, anchovies, and cider. Such sauces functioned much like modern Worcestershire or fish sauce, adding umami and salty depth to meats, stews, and pies. The recipe reflects both the influence of international trade and the practicality of using native seafood to mimic then-exotic flavors.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, a sturdy mortar and pestle would have been essential for pounding the shrimp shells and flesh into a paste. Boiling was done in wide copper or iron stew pans over an open hearth or stove. Straining would be accomplished with a coarse sieve (referred to as a 'scive') or cloth, and all decanting done by hand into earthenware bottles or glass flasks sealed with corks and wax. The shrugging simplicity of tools required both patience and physical labor, especially for extracting and straining every drop of savory liquor.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr 10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

10 lb whole shrimps (shells on)
3 quarts unsweetened hard cider (substitute: dry apple cider or light malt beer if cider unavailable)
2.1–2.5 oz sea salt
4 oz salted anchovies (substitute: 1/2 cup white wine vinegar, for vegetarian or tangier variation)
1 teaspoon whole black pepper or several cloves
2-3 thin slices fresh ginger root
3-4 whole cloves
1/2 nutmeg, thinly sliced

Instructions

To make Shrimp Soy in the modern kitchen, begin by taking approximately 10 pounds of whole shrimps (shells included) and pounding them thoroughly in a large mortar or with a food processor.
Place the mashed shrimp in a large stockpot with about 3 quarts of unsweetened, mildly alcoholic cider (a tart cider is best) and 2.1 to 2.5 ounces of fine sea salt.
Bring the mixture to a gentle boil, reducing the heat and simmering for about an hour, stirring occasionally to help extract the flavors.
Strain the mixture through a fine mesh sieve or cheesecloth, pressing down well to extract maximum liquid from the shrimp solids.
Return the strained liquid to the pot and add either 4 ounces of salted anchovies (rinsed and chopped) or 1/2 cup of white wine vinegar for a tangier version.
Strain again to remove any remaining solids.
Return to the heat and bring to a boil with 1 teaspoon of whole black pepper or several cloves, 2-3 thin slices of fresh ginger root, a few whole cloves, and 1/2 of a nutmeg, thinly sliced.
Let simmer for 10 minutes, then cool completely.
Once cold, bottle the liquid and store in the refrigerator for up to several weeks, using as a savory condiment akin to Asian fish sauces or Worcestershire sauce.

Estimated Calories

30 per serving

Cooking Estimates

It takes about 20 minutes to prepare the shrimp and ingredients before you start cooking. The cooking and simmering steps take about 1 hour and 10 minutes. This recipe makes about 750 ml of shrimp soy, and we estimate 25 servings of about 30 ml each. Each serving has roughly 30 calories, based on the ingredients and straining process.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.