Polish Shrimp Salad

Ingredients

• 1 cup of shrimps
• 1 can of sardines
• 3 hard-boiled eggs
• 1 small onion
• a few capers
• a few gherkins
• chopped parsley
• 1/2 cup of vinegar

Method

1. 1

   Drain shrimps and sardines, cut into small pieces.

2. 2

   Add chopped eggs, onion, capers, gherkins, and parsley.

3. 3

   Mix with vinegar.

4. 4

   Line a salad bowl with lettuce leaves, add salad, and pour over mayonnaise dressing.

5. 5

   Serve.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 22. The excerpt below is the record exactly as published.

Polish Shrimp Salad. Drain i cup of shrimps and i can of sar- dines; cut into small pieces. Add 3 hard- boiled eggs, I small onion, a few capers and gherkins chopped fine and chopped parsley. Mix with }( cup of vinegar. Line the salad Aagust bowl with the crisp lettuce leaves. Add the salad and poui over a mayonnaise dressing and serve. i8. — Dutch Apple Pudding. Peel and t:hop apples ; mix with % cup of uuts, raisins, the juice and rind of J4 lemon and I toblespoonful of brandy. Then add the ytriks of 4 eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until done. Serve cold. 19. — Bavarian Potatoes. Peel and cook some new potatoes with i sliced onion, salt and pepper, until tender. Then brown i tablcspoonful of flour in 2 tea- spoonfuls of butler ; add J^ cup of water ; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot. aa — Spanish Steak Roll. Cut thin slices from the round steak ; then chop I onion, 3 tomatoes, some celery, parsley and 2 hard-boiled eggs and season August with salt and pepper. Mix with butter and fine bread-crumbs ; then spread the mixture on the steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping ; cover and let simmer until tender. Serve hot, garnished with olives and parsley. ai. — Oriental Cabbage. Chop a small head of cabbage, then fry i onion and z sour apples sliced thin. Add the chopped cabbage, ^ cup of stock and the juice of ^ lemon ; sprinkle with salt and cayenne pepper ; add yi leaspoonful of curry- powder. Cover and let all simmer until tender. Serve very hot on a border of boiled 22.— Dutch Salad. Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut line, 3 hard-boiled eggs

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