1 tblspn. Butter
Salt and Pepper
1 tblspn. Garlic (crushed) to 12 prawns
Spatlace [sic] (late picking) Riesling or Moselle
Plain Flour, Cream.
Method: Put butter in frying pan. Add prawns, salt and pepper. Cook until ivory white, then sprinkle over 1 tblspn. flour and cook until it has mixed in. Put garlic on top and cook until garlic has gone through. Now add riesling - enough to come halfway up the prawns. Then add enough cream to cover the prawns. Mix well and garnish with chopped parsley.
Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.