Shrimp Salad, No. 2

Name: Shrimp Salad, No. 2
Yield: 4 servings
Ingredients: Take a can of shrimp; two-thirds of a cup of tomato meat; two-thirds of a cup chopped celery; the pepper part of a stuffed bell pepper; Mix with mayonnaise dressing; Line the salad dish with lettuce; and sliced tomato

From The Twin-city housewife, 1920

Serves 4

Recipe by Mrs. R. B. Crawford.

Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 38. The excerpt below is the record exactly as published.

Shrimp Salad, No. 2 Take a can of shrimp and soak several hours in cold water. Crumble in small pieces and add two-thirds of a cup of tomato meat _.(not the seed), two-thirds of a cup chopped celery, and the pepper part (not the inside) of a stuffed bell pepper. Mix with mayonnaise dress- ing. Line the salad dish with lettuce and sliced tomato

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