Shrimp a la Newberg

Ingredients

• yolks of 5 eggs
• 1 pint thin cream
• 1 can sahnon
• add salt, pepper and lemon juice
• Add canned peas

Method

1. 1

   Add canned peas that have been thoroughly rinsed in cold water.

2. 2

   Serve on crackers.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 40. The excerpt below is the record exactly as published.

yolks of 5 eggs 1 pint thin cream, cooked until like heavy cream 1 can sahnon add salt, pepper and lemon juice Add canned peas that have been thoroughly rinsed in cold water. Serve on crackers. Esther C. Dunn (Chi). Scalloped Meat Cook six eggs twenty minutes in water at boiling heat, but do not boil. Then separate yolks and whites, chopping latter. Make a white sauce, using two cups milk, two tablespoons butter, two tablespoons flour. When cooled add chopped whites. Moisten one cup cracker crumbs with one-third cup melted butter and add one cup cold chopped ham, tongue, poultry or fish. In a dish put one layer crumbs, then layer white sauce, then minced meat, then yolks rubbed through a sieve, then crumbs again and so on until all is used. Season with salt and pepper. Have layer of crumbs on top and brown in oven. Marion Roberts (Sigma). Shrimp a la Newberg

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