pescatariannut-freeegg-freesoy-free
Cream Shrimps
From San Rafael cook book, 1906, 1906
Serves 6
Serves six.
Presented as published in 1906. 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
48Calories
9 gProtein
2 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories48 kcal
Protein9.4 g
Carbohydrates1.5 g
Fiber0.3 g
Sugars0.7 g
Total Fat0.5 g
Cholesterol79 mg
Sodium359 mg
Potassium155 mg
Calcium41 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin C1.8 mg
Vitamin B120.6 mcg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.
CREAM SHRIMPS — Mrs. Thos. S. Bonneau. 1% cups rich milk, % cup of tomatoes (ptrained) ; season with "cayenne pepper and butter; thicken with flour. 35c shrimps will an- swer for six persons
Cook this with the app: pantry check, scaling, and the assistant.