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Asparagus and Shrimp Salad
From With a saucepan over the sea, 1902
Serves 4
A refreshing salad, ideal for summer.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
30Calories
5 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein5 g
Carbohydrates3.2 g
Fiber2.7 g
Sugars0.5 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium405 mg
Potassium290 mg
Calcium30 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A68 mcg
Vitamin E2 mg
Vitamin K135 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate228 mcg
Choline35 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 53. The excerpt below is the record exactly as published.
ASPARAGUS AND SHRIMP SALAD. (Germany.) Boil 27 asparagus tips, cut into short pieces, without ends that are hard ; add an equal amount of cooked and sliced shrimps. Mix these well with a mayonnaise dressing, using capers, French mustard, and a border of lettuce leaves. Serve with cheese and crackers
Cook this with the app: pantry check, scaling, and the assistant.