Seafood Mince of Scallops and Shrimp
Seafood cakes of shrimp & scallops - contributed by Rebecca A. C. Smith
  • 2 lbs. shrimp, peeled and chopped
  • 1 lb. scallops, chopped
  • 1/4 tsp. pepper
  • 1/2 tsp. cumin
  • 3 eggs
  • 1 tsp. fish sauce
  • 1 cup finely grated bread crumbs
Apicius' recipe doesn't include a binding agent for the mince, although other recipes in Book II, section I do mention the use of eggs, liquamen, broth or bread crumbs as binding agents for minces or sausages. I used vietnamese fish sauce as this is a reasonable modern approximation of liquamen*. All ingredients listed above are mixed together and formed into small balls about 2 inches in diameter. Put in simmering pan of broth made of water with a few tbsp of fish sauce. Simmer about 15 minutes.

* Tannahill, Reay. Food in History. (1973) p. 83.

Vehling, Joseph Dommers, trans. Apicius, Cookery and Dining in Imperial Rome (Apicius de re Coquinaria). New York: Dover Publications, 1977, pp. 61-62.

Seafood Mince of Scallops and Shrimp is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Seafood Mince of Scallops & Shrimp © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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