Picnic
Asparagus and shrimp salad
Asparagus and shrimp salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to one cupful of shrimps add two cupfuls of cold cooked asparagus tips, and toss lig.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To one cupful of shrimps add two cupfuls of cold cooked asparagus tips, and toss lightly together.
- Season with salt and pepper.
- Make a dressing of the yolks of three hard-boiled eggs, rubbed through a sieve, and sufficient oil and vinegar to make the consistency of cream, using twice as much oil as vinegar.
Historical transcription
Source method
- 1
To one cupful of shrimps add two cupfuls of cold cooked asparagus tips, and toss lightly together. Season with salt and pepper. Make a dressing of the yolks of three hard-boiled eggs, rubbed through a sieve, and sufficient oil and vinegar to make the consistency of cream, using twice as much oil as vinegar. Pour over the asparagus and shrimps.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.