Americanappetizer
Shrimp Cocktail
From Lessons in cooking through preparation of meals, 1912
Serves 8
One can serves eight.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 80. The excerpt below is the record exactly as published.
SHRIMP COCKTAIL ROAST GOOSE — APPLE AND PRUNE STUFFING RICED POTATOES TURNIP SOUFFLE CURRANT JELLY WALDORF SALAD IN RED APPLE SHELLS SNOW BALLS WITH STRAWBERRY SAUCE SALTED ALMONDS BONBONS Color Scheme — Red, Green and White. Table Decoration The following is a simple and effective table decoration. Lay an open work centerpiece over a foundation of red paper. Outline with sprays of holly. Heap cotton lightly in the center and sprinkle with diamond dust. In the midst stand a pretty deer. Fasten red baby ribbon to its neck and extend to each place, tying a sprig of holly or a favor to the end and lay on each napkin. A Santa Claus standing at the head of the deer adds greatly to the effect. Shrimp Cocktail Wash the contents of i can of dry shrimps in cold water. Let lay for 15 m in salt water. Drain, split them in half lengthwise. Remove the intestinal canal which lies along the back and looks like a tiny black thread. Arrange lettuce leaves on a salad plate and lay the halves of the shrimps, split side down, in a circle. Set a tiny cup filled with cocktail sauce
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Cook this with the app: pantry check, scaling, and the assistant.