Shrimp Cocktail
From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930).
A historical recipe
1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p, by Fannie Merritt Farmer (1930).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Cook fresh shrimps 15 minutes in boiling salted water.
- Drain, 7emovp shell and intestinal vein, and chill.
- Break in pieces, mix with cocktail sauce, and put in cocktail glasses or green pepper cases.
- Sur round with crushed ice and garnish with sections of lemon.
- Fruit juices, plain or combined with other fruit juices or ginger ale, may be served, ice cold, in cocktail glasses.
- If fruit is to be used, remove all seeds, skin, and membrane, chill thoroughly and arrange in an attractive pattern in cocktail glasses, using a combination of fruits.
- Garnish with sprigs of mint, maraschino cherries, bits of preserved ginger, etc.
- The following suggestions are only a few out of the many possibilities.
- Many fruit juices may be combined for a cocktail.
- Sweeten with honey, sugar, or sugar sirup made by boiling 1 cup sugar with 1 cup water for 5 minutes.
Plating
Cookware for this recipe
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Large pot
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Colander