Shrimp with Mayonnaise a la Octavious
From The Swedish, French, American cook book, 1918
Serves 1
Can be served as a salad or cold dish.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 174. The excerpt below is the record exactly as published.
Shrimp with Mayonnaise a la Octavious Mayonnaise aux Crevettes, a la Octavious Cook shrimps for twelve minutes in w’ater and some salt; leave in the juice until cold, then remove meat; if small, leave whole, if large, cut in halves. Take a large wfliite lettuce leaf for each 120 THE SWEDISH, FRENCH, portion; trim leaf all around and cut from stem; make it the shape of a handle; twist a little Spanish pepper around the stem; then put small portion of shrimps on the leaf and a tablespoon of rich mayon¬ nai
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Cook this with the app: pantry check, scaling, and the assistant.