Shrimp Salad

Ingredients

• One cup of shrimps
• one stalk of celery
• two small green onions
• the white heart of one head of lettuce
• one pickle
• one sprig of parsley
• six hard-boiled eggs

Method

1. 1

   Remove shells from eggs and cut lengthwise.

2. 2

   Mash yolks and mix with chopped ingredients.

3. 3

   Season with vinegar and mayonnaise.

4. 4

   Refill egg whites and serve on a bed of lettuce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 64. The excerpt below is the record exactly as published.

SHRIMP SALAD. Lizzie Erwin Ward, 1010 Ingraham street.— Chop fine one can Dunbar shrimps; chop fine twice as much white celery; chop equally fine the whites of three hard-boiled eggs, and mix. Having boiled six eggs until mealy, and allowed them to be- come cold, cut them in halves crosswise and take out the yolks, keeping six of the white halves perfect as cups; chop the other six fine as above. Mash the yolks and smooth with melted butter of the same amount, or oil if preferred; add the juice of three lemons, salt, Cayenne pepper, a salt spoon of mustard and a little white pepper. When smooth add the minced shrimp, celery and white of eggs. Fill the egg cups, higher in the middle, allowing the white edges to be seen; make a mould or mound of the remaining salad, put on a plat- ter and arrange the filled half eggs around it, and garnish with the white leaves of celery. (This is one of the most delicious, beautiful and successful salads and well repays the slight trouble in preparation. The color is pink.) NO. 127. SHRIMP SALAD. Mrs. J. M. Man- gan, Oxnard, Cal. — One cup of shrimps, shell- ed, one stalk of celery, two small green on- ions, the white heart of one head of lettuce, one pickle, one sprig of parsley, six hard- boiled egg

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