Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Half pint of shrimps (fresh or canned), tablespoonful tomato sauce,
2 tablespoonfuls butter, 1/2 an onion (grated), 1/2 cup boiled rice, gill of cream. Put the butter into the chafing dish; when hot stir in the onion and rice, add cream, shrimp and tomato sauce; stir until it boils, then let it simmer for 5 minutes.