Shrimp Salad

Ingredients

• Place canned shrimps
• on lettuce leaves
• serve with mayonnaise

Method

1. 1

   Arrange shrimp on lettuce leaves and serve with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.

Shrimp Salad One can shrimp, two hard boiled eggs, chopped coarsely and mixed together. Arrange on lettuce leaves with mayonnaise. Chicken Salad One small can of chicken, one-quarter cup English walnut meats, two sticks of celery. Chop all together ; mix with mayon- naise dressing and serve on lettuce leaf. Will serve four people. Cold Slaw Beat one egg and drop it into one cup of vinegar, put it over the fire and add a small piece of butter, a little salt and pepper ; slice the cabbage and pour the slawjDver it^cold. Lobster Salad Four eggs, one tablespoon sugar, two tablespoons butter, one tablespoon salt, two tablespoons vinegar, one tablespoon mixed mustard. Beat the whites of the eggs separately, and add last. Cook in a bowl and set in a kettle of water, stirring until it thickens. When cold, add cream enough to make as thin as boiled custard. Add salt or a little red pepper to the chopped lobster and lettuce. Salads and Salad Dressings 191 Chicken Salad Boil, bone, and chop fine three chickens; celery, lettuce or cabbage, also chopped fine. Take equal quantities of meat and salad, and mix with the following dressing: Yolks of three eggs, stir the yolks with a fork, then stir in slowly sweet oil to the amount of a pint. Do not put in faster than will mingle nicely. Salt to taste, and add a teaspoon of powdered sugar, a tablespoon vinegar, and a pinch of red pepper. Welsh Rarebit Cut one pound of cheese in slices a quarter of an inch thick; put a piece of butter the size of an egg in a small frying pan, lay in the cheese, cook it five minutes, and add two eggs well beaten, one tablespoon of mustard, and a little pepper. Stir it up. Beet Salad Two cups cold boiled beets, cut up, one cup celery, half cup chopped walnuts; mix, moisten with dressing; serve on lettuce. Vegetable Salad Remove the skins from fresh tomatoes, scoop out centres and chill. Fill at serving time with salad made of equal parts of diced apples, celery and pineapple, mixed with mayonnaise. Vegetable Salad One cup shredded cabbage, one cup celery cut into cubes, one cup green peas, one cup cooked potatoes, cut in cubes, two tablespoons chopped carrot. Salad dressing. Salad Made of Celery and Apples Two cups celery, two cups apples, one cup chopped walnuts, half a cup salad dressing; mix well and garnish with parsley and lettuce leaves. Potato, Apple, Celery and Lettuce Salad Two cups cold sliced boiled potatoes, one cup chopped or sliced apple, one cup sliced celery, one head lettuce. Dressing — Three tablespoons oil, three tablespoons vine- gar, one-half teaspoon salt, one-quarter teaspoon red pepper. Serve in salad bowl lined with lettuce leaves and garnish. 192 The Toronto Cook Book Raisin Salad One cup of celery cut into pieces, one-half cup walnuts cut into pieces, one-half cup chopped raisins. Serve on lettuce leaves with mayonnaise or cream dressing. Next time you make apple meringue pie try a cup of chopped raisins in it. Chicken Salad Boil or roast a nice fowl; when cold cut off all meat from the bones; chop it, not very fine; cut up a large bunch of celery; mix with the chicken. Dressing — Take yolks of three hard boiled eggs, mash with a tablespoon of melted butter, add pepper, salt and vinegar to taste. Garnish salad with the whites of the eggs, sliced. Shrimp Salad Place canned shrimps on lettuce leaves, serve with mayon- naise

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