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Creamed Shrimp
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
611Calories
7 gProtein
15 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein7.4 g
Carbohydrates15 g
Fiber1.6 g
Sugars0.9 g
Total Fat51 g
Saturated Fat26 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol124 mg
Sodium334 mg
Potassium212 mg
Calcium92 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A21 mcg
Vitamin E1.7 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5.2 mcg
Choline1 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 23. The excerpt below is the record exactly as published.
Creamed Shrimp. Set blazer over hot water in chafing dish, put in it 1 pint of cream, 1 can of shrimp drained of all liquor; l^ teaspoon paprika, % teaspoon of salt and a dash of nutmeg. When cream is hot, add 2 well-beaten yolks and a wine glass of Madeira wine
Cook this with the app: pantry check, scaling, and the assistant.