Shrimp Salad
From The Wilson cook book, 1941
Presented as published in 1941. 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 The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 47. The excerpt below is the record exactly as published.
Shrimp Salad Soak canned shrimp in cold water for several hours. Crumble in small pieces and to a cup of shrimp add two-thirds of a cup of diced celery and some tomato meat if desired.
Cook this with the app: pantry check, scaling, and the assistant.