Shrimp Salad

Ingredients

• One can of shrimps
• two heads of lettuce
• one gill of salad oil
• one table-spoonful of vinegar
• one tea-spoonful of salt
• one half tea-spoonful of white pepper
• yolks of two eggs

Method

1. 1

   Trim, wash, and dry the lettuce.

2. 2

   Tear the outer leaves into pieces and place in a salad-bowl.

3. 3

   Remove shrimps from the can, clean them, and pile on the lettuce.

4. 4

   Mix yolks of eggs with salad oil drop by drop until thick, then add vinegar, pepper, and salt.

5. 5

   Pour dressing over the shrimps and garnish with inner leaves of lettuce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 83. The excerpt below is the record exactly as published.

one tea-spoonful of salt, one head of lettuce. Wash and pare the potatoes, and put them to boil in a sauce-pan containing as much cold water as will nicely cover them. Boil them until tender, but not broken on the sur- faces, when the water must be drained off, and the potatoes allowed to get quite cold. Cut them first into quarters, and then these quarters into slices, place the slices into a salad- bowl, sprinkle over them the chopped parsley, and also the onion, which must have been chopped exceedingly fine, when the vinegar, pepper, and salt must be added, and all tossed with a fork until thoroughly mixed. Put now into a small bowl the yolks of eggs, and drop in thereafter the salad oil, drop by drop, stirring all until it comes to a cream, when the mixture must be poured over the salad in the salad-bowl, and the dish garnished with the fresh green leaves of the lettuce. Shrimp Salad. — One can of shrimps, two heads of lettuce, one gill of salad oil, one table-spoonful of vinegar, one tea- spoonful of salt, one half tea-spoonful of white pepper, yolks of two eggs

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