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Chartreuse of Shrimps
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
874Calories
141 gProtein
17 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories874 kcal
Protein141 g
Carbohydrates17 g
Fiber0 g
Sugars9.8 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol946 mg
Sodium761 mg
Potassium1378 mg
Calcium456 mg
Iron2.9 mg
Magnesium200 mg
Phosphorus1196 mg
Zinc7.9 mg
Copper2.4 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline34 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 174. The excerpt below is the record exactly as published.
chartreuse of shrimps; leave on ice until ready to serve. Turn out; garnish with shrimps and lettuce leaves all around. This is served wflth the salad as a cold dish with cold aurorian sauce or mayonnaise dressing in the centre. Chartreuse of Shrimps. Take one pound cooked shrimps; put through machine once; put in a saucepan in a bowl of ice; add to that two spoons sherry, four tablespoons dissolved Cox’s gelatine; when it begins to thicken, add half cup wfflipped cream
Cook this with the app: pantry check, scaling, and the assistant.