Shrimp Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Send salad sauce to table in a boat.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1792. The excerpt below is the record exactly as published.
Shrimp Salad.— Shell a quart of freshly- boiled shrimps, and pile them in the centre of a dish. Boil three eggs hard, and mince the whites and yolks separately. Sprinkle the whites round the shrimps, place a single row of green capers next, and then the chopped yolks. Surround the whole wdth lettuces cut into quarters and with water- cresses, and garnish the dish with gherkins and boiled beet-root, or little pieces of pickled red cabbage
Cook this with the app: pantry check, scaling, and the assistant.