Congealed Shrimp Aspic

Ingredients

• 2 tablespoons gelatin
• /2 cup cold water
• cups seasoned tomato juice
• 1 teaspoon salt
• 1 cup cooked ae cut into 1 cup chopped celery
• 1 cup chopped celery
• 2 hard boiled eggs, sliced
• 8 or 10 stuffed olives, sliced

Method

1. 1

   Melt gelatin in cold water for 5 minutes.

2. 2

   Heat tomato juice to scalding.

3. 3

   Add to gelatin and stir until gelatin dissolves.

4. 4

   Add other ingredients.

5. 5

   Chill until firm.

6. 6

   Slice and serve on lettuce with dressing.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 26. The excerpt below is the record exactly as published.

CONGEALED SHRIMP ASPIC 2 tablespoons gelatin /2 cup cold water cups seasoned tomato juice 1] teaspoon salt 1 cup cooked ae cut into 1 cup chopped celery or 3 pieces eac 2 hard boiled eggs, sliced 8 or 10 stuffed olives, sliced _ Melt gelatin in cold water for 5 minutes. Heat tomato juiee to scald- ing. Add to gelatin and stir until gelatin dissolves. Add other ingredients. Chill until firm. Slice and serve on lettuce with the following dressing: 4 tablespoons of mayonnaise 1 tablespoon tomato ketchup 4 ounces cream cheese Mrs. J. H. Byrum Sound View Club SHRIMP GUMBO 2 quarts fresh shrimp 3 onions 2 Cup vinegar salt to taste 2 quarts water 1 tablespoon butter 4 cups okra, cut fine 6 large tomatoes, skinned 2 bay leaves pinch of sugar pinch of pepper 1 tablespoon flour Wash and clean shrimp. Boil shrimp with 2 of the onions, vinegar and salt for about 20 minutes. Drain off and save stock. Shell shrimp. Chop remaining onion and brown in melted butter. Stir in flour and slowly add strained broth, stirring constantly. Add okra and rice, tomatoes, season- ings and shelled shrimp. Let simmer until okra and tomatoes are done. Mrs. Emmitt H. Piper Gloucester Club SOUTHERN FRIED SHRIMP Dip shrimp into salt and peppered flour. Fry quickly in small amount of fat. Remove from skillet. Brown flour in skillet for gravy. Add water. Blend well. Return shrimp to skillet with gravy. Cover and let simmer for a few minutes. Do not overcook. Serve over rice or on toast. Mrs. R. E. Walton Sound View Club and Mrs. G. E. Thompson Crab Point Club 79 SHRIMP MACARONI AND CHEESE 1 box macaroni shells, cooked 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.