Shrimp And Cabbage Salad
From Shallowford cookery, 1951
Recipe by Mrs. Hedy Speigner
Presented as published in 1951. 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 Shallowford cookery (1951) by Marie Koury, page 14. The excerpt below is the record exactly as published.
tablespoon lemon juice 1 cup nuts 1 cup cottage cheese 1 cup mayonnaise Add hot water to jello and lemon juice; then add cottage cheese while hot. When this is partly set add mayonnaise, pineapple and nuts. Chill until firm. Unmold on bed of lettuce. Mrs. Joe Murray Shrimp And Cabbage Salad 1 cup mayonnaise 3 tablespoons lemon 1 tablespoon chopped juice parsely 1 large raw cabbage % 1b. shrimp or prawn, shredded real fine
Cook this with the app: pantry check, scaling, and the assistant.