Frenchdinner

Bisque of Shrimps

Name: Bisque of Shrimps
Cuisine: French
Ingredients: a pint of raw shrimps; a quart of water; a small onion; a carrot; a piece of celery; a kitchen bouquet; a quart of veal stock; half a glass of white wine

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

647Calories

95 gProtein

37 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories647 kcal

Protein95 g

Carbohydrates37 g

Fiber4.2 g

Sugars14 g

Total Fat5 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Cholesterol644 mg

Sodium4236 mg

Potassium2968 mg

Calcium483 mg

Iron5.5 mg

Magnesium209 mg

Phosphorus1270 mg

Zinc6.5 mg

Copper1.6 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E0.5 mg

Vitamin K9.5 mcg

Vitamin B60.8 mg

Vitamin B124.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9 mg

Folate59 mcg

Choline60 mg

Caffeine0 mg

Water2564 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 8. The excerpt below is the record exactly as published.

BISQUE OF SHRIMPS Clean carefully a pint of raw shrimps and bring to a boil in a quart of water with a small onion, sliced, a carrot, a piece of celery, a kitchen bouquet and a pepper. When they have boiled about five minutes, strain, cool, and remove the shells from the shrimps. Pound these shells in a mortar with a little butter to a paste ; add this to a cup of the broth, a quart of veal stock and half a glass of white wine

Cook this with the app: pantry check, scaling, and the assistant.