Recipe Manuscript

To Pott Shrimps

Name: To Pott Shrimps
Prep time: PTPT10M
Cook time: PTPT15M
Yield: 8
Cuisine: European
Ingredients: 1.75 kg peeled fresh shrimps; 115 g unsalted butter, plus extra for sealing; 1 whole nutmeg, grated; 1/2 teaspoon ground mace (or substitute with a small pinch if unavailable); Black pepper, to taste; Salt, to taste

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Snack Lunch Dinner

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

To Pott Shrimps

"Take three pints of shrimps pick them or put to them a quarter of a pound of butterr in a sauce pan, a whole nutmeg grated, a little mace pounded, black peper or salt to your taste, let them stew over ye fire till ye are quite tender, then pound them fine in a wooden morter, or put them close down in your pots or when cold, cover them over with oyl'd butterr."

Note on the Original Text

This recipe is characteristically brief and assumes the reader has some culinary knowledge. Quantities are approximate, and much is left to the cook's discretion—spices 'to your taste', and even the notion of pounding the shrimps is offered as an option rather than a step. The spelling ('ye' for 'the', 'pound them fine') reflects early 18th-century English and fluid orthography before standard spellings became the norm. Most recipes of this era relied heavily on seasoning and preserved fat as both flavor agents and preservation methods. The instruction to cover with 'oyl’d butter' is an archaic way of writing 'clarified' or 'melted' butter, used to keep air out and food fresh.

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 originates from around 1720, at a time when preserving seafood was both a culinary necessity and a delicacy for the well-to-do in England. Potted shrimps were a fashionable way to extend the shelf-life of shellfish using butter as a sealant. The spices, particularly nutmeg and mace, were symbols of luxury and trade connections. Such dishes would have adorned the tables of affluent households, served as part of elaborate spreads or with hot toast at supper. The use of a 'pott' refers to the traditional ceramic or glass storage vessels, and the term 'to pott' simply meant to preserve or store in fat.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook of 1720 would have used a large saucepan (possibly copper or tin-lined), a sturdy wooden mortar and pestle for pounding the shrimps, and small earthenware or glass pots to store the finished shrimp paste. Measuring was by sight and experience, and the process was dictated by the feel and aroma of the ingredients rather than by temperature or strict timing. The clarified butter ('oyl’d butter') acted as an edible sealant to keep the contents fresh. A fire or hearth provided the heat, and there were no modern conveniences such as refrigeration, so preservation techniques were essential.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

15 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

3.85 pounds peeled fresh shrimps
4 ounces unsalted butter, plus extra for sealing
1 whole nutmeg, grated
1/2 teaspoon ground mace (or substitute with a small pinch if unavailable)
Black pepper, to taste
Salt, to taste

Instructions

Begin by gathering about 3.85 pounds of fresh, peeled shrimps.
Melt 4 ounces of unsalted butter in a saucepan over medium heat.
To this, add the grated zest of one whole nutmeg, a pinch (about 1/2 teaspoon) of ground mace, and freshly ground black pepper and salt to taste.
Add the shrimps to the buttery spice mixture and allow them to gently stew until they are very tender, stirring occasionally (about 10-15 minutes).
Once cooked, you can either pound the mixture in a wooden mortar and pestle to a coarse paste or press the stewed shrimps down tightly into small sterilized jars.
When the mixture is cool, cover the surface with a layer of clarified (melted and separated) butter to seal and preserve.
Store in the refrigerator and use within a week.

Estimated Calories

200 per serving

Cooking Estimates

It usually takes around 10 minutes to prepare the ingredients and workspace, and about 15 minutes to cook the shrimps until tender. This recipe makes about 8 servings, and each serving contains roughly 200 calories.

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.