Shrimp Salad

Ingredients

• Whip one teacupful of cream just turning sour
• add very little vinegar
• and sugar to give a rich taste

Method

1. 1

   Pour over shrimps and serve on lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 49. The excerpt below is the record exactly as published.

Shrimp Salad. Two oranges, cut in small pieces ; 1 can shrimps cut small ; !/^ cup broken walnuts. Mix all with mayonnaise just before serving in lettuce leaves, or in a half orange peel set on a lettuce leaf. Mrs. Kelly. Pate de Fois Gras Mousse. Take the contents of a large-sized can of pate and rub to a smooth paste. Have dissolved 1 tablespoon gelatine in a little hot water. Cool, and add to it 1 cupful of thick cream, whipped. Fold mixture carefully into the pate, season with salt and cayenne to taste, and pour into large mold or indi- vidual molds, which cover carefully and pack in ice and salt for an hour. Serve with lettuce leaves which have been dipped in French dressing. Mrs. Scott Brooke. Pineapple and Grapefruit. On crisp lettuce leaves lay a slice of pineapple. On this, to form a flower, lay sections of grapefruit, and in the center some stoned cherries. Serve very cold with French dressing. Mrs. Everett Ames. 128 PORTLAND WOMAN'S EXCHANGE COOK BOOK Potato Salad. 3 cups bofled potatoes cut in dice. I cup of white lettuce cut small. 1 hard-boiled egg. Use Yi pint cup in measuring and potatoes should be chilled. For Dressing, 1 egg- 1 teaspoon mustard. 1 teaspoon sugar. 1 teaspoon salt. 2 tablespoons good vinegar. 1-3 cup olive oil. 1 teaspoon scraped onion. Paprika. Mix sugar, salt, mustard together dry. Break the egg over this and mix well. Then add vinegar and paprika. Cook until like a thin custard, but do not allow to curdle. When this is cold beat in olive oil and scraped onion. Mix with the salad ingredients and slice the hard-boiled egg on top. Serve on lettuce leaves. Mrs. Richard Koehler. Salad Printaniere. All the ingredients of this salad should be prepared the day before. First, the bouillon of a knuckle of veal and a pig's foot, a bouquet and a silvery onion, with salt and white pepper to season. Simmer 4 hours; then leave in a cool place. Then a small bunch of flaming French carrots and 11/2 lbs. of the tenderest young peas, all done to a turn, and roast 54 lb. of pecans. The morning following rinse the little molds which are of the size and shape of doughnuts, with the hole in the middle. Cut the carrots into thin slices and line the bottom of the molds; then follow with a tablespoon of peas, over which sprinkle a sifting of the pecans; now a few strips of pimento, and then fill up the mold with the bright green peas, and over all pour the bouillon and set aside SALADS 129 to grow cool and firm. Use 1 quart of bouillon, to which 1 tablespoon of gelatine must be added. Mrs, Holt Wilson. Salmon Salad. Cold boiled salmon. 4 hard-boiled eggs. 1 cup celery. 2 cups potatoes. Parsley. Pick salmon to pieces, add chopped celery, diced potatoes ; marinate for 2 hours. Serve with mayonnaise. Mrs. E, W, Matthews. Shrimp Salad. Whip one teacupful of cream just turning sour; add very little vinegar and sugar to give a rich taste

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