Ruth Casa-Emellos’ 1952 shrimp frittata recipe
Last night, Lance made an updated version of Ruth Casa-Emellos’ 1952 shrimp frittata recipe – we served it with mimosa and a fruit salad for dinner. Here is a link to the recipe.
Casa-Emellos was a food tester at the New York Times in the 1950s and 1960s. This dish was part of an effort to re-create the dishes served on the fashionable Italian cruise line, the Saturnia. That story is included in this cookbook about shrimp meals.
I am just beginning to investigate Casa-Emellos‘ career and her role in food journalism.
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2 Comments
Kimberly Wilmot Voss
I was just thinking about Poppy Cannon and the Inauguration menu. Her White House Cookbook is a classic: http://www.amazon.com/The-Presidents-cookbook-Practical-Washington/dp/B0006BRQ2S
Unknown
I've never heard of Ruth Casa-Emellos but as someone who is fascinated by Poppy Cannon and Peg Bracken I can wait to learn more.