Shrimp Salad

Ingredients

• two heads of lettuce
• a can of shrimps
• half a cupful of mayonnaise dressing
• two hard-boiled eggs

Method

1. 1

   Tear lettuce leaves into a salad bowl, add shrimps, pour over mayonnaise dressing, and garnish with sliced hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 144. The excerpt below is the record exactly as published.

two hard-boiled eggs, add the sardines to the lettuce, sprinkle with the egg, and pour over a plain salad dressing. Sheep’s-head, Baked. — Same as Bluefish. Sheep’s-head, Boiled. — Same as Bass. Sheep’s-head, Trout, Redfish, etc., au Gratin (Creole recipe). — Spread upon a dish which can be put upon the fire some butter, parsley, shallots, mushrooms, all cut up together ; salt, black pepper, small green peppers, a little oil. Place the fish upon these ; cover them with the same seasoning and butter. Add a glassful of wine (white) and a glassful of brandy ; then add a good stew of oysters and whole fresh mushrooms. Cook on top of the fire until nearly done ; then add grated bread-and-butter over it, and put it in the stove oven to finish the cooking and give a nice brown. This is really a very accurate recipe for a Creole cook to give, and with a little “ gumption,” as the Yankees say, the dish will be found easy to prepare and very delicious and new when done. Shrimp Salad. — Tear the leaves of two heads of lettuce apart, put in a salad-bowl, open a can of shrimps, put in the lettuce leaves, pour over half a cupful of mayonnaise dressing

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