Shrimp Salad
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Contains eggs cooked in a double boiler which may not reach high enough temperatures to be fully pasteurized by modern standards.
Ingredients
Method
Break the shrimps into pieces, put them into an earthenware dish, moisten with a little melted shortening, and season with vinegar, salt, and pepper.
Put the apple cubes into a small dish and sprinkle lightly with lemon juice, then add the celery cubes with more lemon juice, toss together, cover, and set aside.
Prepare the nut meats.
Heat the vinegar and water in a double boiler, beat the eggs, and gradually add them to the vinegar while stirring.
Add the shortening and cook slowly, stirring constantly.
Remove from the fire, beat until cold, then add the mustard, salt, sugar, and pepper.
Add the thick cream just before serving.
When ready to serve, toss the nuts, celery, apples, and shrimps together with a silver fork, adding a little dressing.
Heap on crisp lettuce leaves on individual plates, pour a heaping spoonful of dressing over each, and top with a spoonful of unsweetened whipped cream.
Original recipe, verbatim
Shrimp Salad
2 tablespoonfuls Crisco 1 lemon
1 can shrimps 4 tablespoonfuls vinegar
1 cupful celery cut in cubes 2 tablespoonfuls water
1 cupful tart apples cut in 4 eggs
cubes 1 teaspoonful dry mustard
1 cupful broken Brazil nut 1 teaspoonful salt
meats 1 teaspoonful sugar
}^ cupful broken English y^ teaspoonful white pepper
walnut meats yi cupful thick cream and 1
Salt and pepper to taste cupful whipped cream
Crisp lettuce leaves
Break shrimps into pieces, put them into earthenware dish, moisten
with a little melted Crisco, season with vinegar, salt and pepper. Put
apple cubes into a small dish and sprinkle lightly with lemon juice, then
put in celery cubes with a little more lemon juice and toss together. Cover
and set aside. Prepare nut meats. Heat vinegar and water in double
boiler, beat eggs, then gradually add them to vinegar, stirring all the
time. Now add Crisco and cook slowly, stirring constantly. Remove from
fire, and beat till cold, then add mustard, salt, sugar, and pepper. Add the
thick cream just before serving. When ready to serve toss nnits, celery,
apples and shrimps together with a silver fork, and add a little dressing.
Heap on crisp lettuce leaves on individual plates, and pour over each salad
a heaping spoonful of the dressing; and top with spoonful of unsweetened
whipped cream.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.