pescatariannut-freeegg-freesoy-free
Brazilian Shrimps
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
136Calories
20 gProtein
13 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein20 g
Carbohydrates13 g
Fiber1.2 g
Sugars5.8 g
Total Fat4.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol162 mg
Sodium852 mg
Potassium499 mg
Calcium96 mg
Iron1.4 mg
Magnesium44 mg
Phosphorus256 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A28 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate39 mcg
Choline11 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 15. The excerpt below is the record exactly as published.
BRAZILIAN SHRIMPS Shrimps, 1 pound (or 1 can), Tomato juice, 1 pint. Green pepper, 1, Onion, 1, Butter, 1 tablespoon. Flour, 2 tablespoons. Sugar, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.