Shrimp Cocktail Sauce
From Waldensian cookery, 1957
Makes about two cups.
Presented as published in 1957. 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 Waldensian cookery (1957), page 5. The excerpt below is the record exactly as published.
SHRIMP COCKTAIL SAUCE 1 bottle tomato catsup 2 tablespoons Lea & Perrin Sauce juice of 42 lemon 1 teaspoon salt 13 teaspoon white pepper 1 large tablespoon dry horse radish
Cook this with the app: pantry check, scaling, and the assistant.