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Chicago cookbook, 1930s?
Page 52
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Prize Pickled Shrimp 2 1/2 # Fresh shrimp or frozen shrimp 3 1/2 teaspoon salt 1/2 cup celery top 1/2 " minced pickling spices 2 " sliced onions 7 or 8 Bay leaves Cover shrimp with boiling water, add the remaining ingredients. Cover & simmer for 5 minutes. Drain, cook with cold water Peel shell from shrimp and devein under cold water. Alternate cleaned shrimp and onion in shallow dish add Bay leaves. Marinate at least 24 hrs in pickling liquid Combine 1 1/4 salad oil 3/4 cup white vinegar 2 1/2 tablespoon capers and juice 2 1/2 teaspoon celery seed 1 1/2 " salt and dash of tabasco sauce Mix well. Pour over shrimp cover, chill.
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Prize Pickled Shrimp 2 1/2 # Fresh shrimp or frozen shrimp 3 1/2 teaspoon salt 1/2 cup celery top 1/2 " minced pickling spices 2 " sliced onions 7 or 8 Bay leaves Cover shrimp with boiling water, add the remaining ingredients. Cover & simmer for 5 minutes. Drain, cook with cold water Peel shell from shrimp and devein under cold water. Alternate cleaned shrimp and onion in shallow dish add Bay leaves. Marinate at least 24 hrs in pickling liquid Combine 1 1/4 salad oil 3/4 cup white vinegar 2 1/2 tablespoon capers and juice 2 1/2 teaspoon celery seed 1 1/2 " salt and dash of tabasco sauce Mix well. Pour over shrimp cover, chill.
Szathmary Culinary Manuscripts and Cookbooks
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