Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Spring Maid Cocktail
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
This will serve four persons.
A modern interpretation · AI-generated from the original record
Ingredients
- Yi artichoke bottom
- 2 slices breast of chicken
- Yi tail of lobster
- 2 sweet pickles
- Little tunny fish
- 2 tablespoons mayonnaise
- 1 teaspoon L. & P. sauce
- 1 teaspoon chutney
Method
Shred the ingredients and mix them together.
Serve in special glass just before serving, sprinkle with powdered lobster coral.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.
Spring Maid Cocktail. Ingredients must be shredded : Yi artichoke bottom. 2 slices breast of chicken. Yi tail of lobster. 2 sweet pickles. Little tunny fish. Sauce : 2 tablespoons mayonnaise. 1 teaspoon L. & P. sauce. 1 teaspoon chutney
Cook this with the app: pantry check, scaling, and the assistant.