Caviar and Shrimps
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 6. The excerpt below is the record exactly as published.
seasoned with onion juice, lemon and paprika; roll each lightly, cut off the ends on the bias and serve very hot. 7. CAVIAR AND SHRIMPS Spread six rounds of toast with mayonnaise and cover with slices of tomato. Place a mound of caviar, seasoned with lemon and onion juice, on each and garnish with shrimps
Cook this with the app: pantry check, scaling, and the assistant.