Shrimp Salad

Ingredients

• One can shrimps
• one can green peas
• Put five tablespoons vinegar over fire
• well-beaten yolks of five eggs
• one rounding teaspoon butter
• one teaspoon salad seasoning
• one-half pint cream

Method

1. 1

   Boil vinegar, add egg yolks and stir until thick.

2. 2

   Remove from fire, add butter and seasoning, let cool, then add lemon juice and whipped cream before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 58. The excerpt below is the record exactly as published.

SHRIMP SALAD AXD DRE3S- IXG. Mrs. Frances Hunter, Xo. 2813 Nor- mandie street — One pint cold-bailed potatoes, sliced thin; one pint finely-shredded cabbage; one pint shrimps sliced flatways, taking out black thread; one-half pint celery, sliced thin; two hard-boiled eggs; two crackers, rolled fine; one teaspoon salt. In a dish put layer of potatoes, a layer of cabbage and celery, a layer of shrimps and egg, part of the crackers and salt, add four tablespoons of the dressing. Repeat till all the in- gredients are used. Add dressing to top, take two forks and toss it up till well mixed; have salad dish lined with lettuce leaves and pile the salad in lightly. Keep in cool places till used. For dressing: To one cup vinegar and water (if vinegar is very strong) add three well-beaten eggs, one heaping tea- spoon mustard, teaspoon of salt, one of sugar, a dash of red and black pepper and a piece COOKING AND OTHER RECIPES. 35 of butter size of walnut, or olive oil, if pre- ferred; beat well and cook in double boiler till a smooth custard; "keep it cool. NO. 93. SHRIMP SALAD. Mrs. Charles E. Luizee, 1615 De la Vina street, Santa Bar- bara, Cal. — One can shrimps, one can green peas; place in lettuce leaf and cover with following dressing: Put five tablespoons vine- gar over fire; when it begins to boil add well- beaten yolks of five eggs and stir until thick. Take from fire; add one rounding teaspoon butter and one teaspoon salad seasoning; let cool and add juice of one-half lemon; when ready to serve, add one-half pint cream

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