pescatariansoy-free

Creamed Shrimps

Name: Creamed Shrimps
Yield: 2 servings
Ingredients: Yolks of two eggs beaten smooth; one-half pint cream or milk; two teaspoons of anchovy sauce; a little seasoning of salt; and pepper; a little thickening of flour and milk; one pint of shrimps

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

Presented as published in 1907. 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

338Calories

45 gProtein

2 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories338 kcal

Protein45 g

Carbohydrates1.9 g

Fiber0 g

Sugars0.2 g

Total Fat16 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol322 mg

Sodium1634 mg

Potassium364 mg

Calcium156 mg

Iron1.3 mg

Magnesium65 mg

Phosphorus452 mg

Zinc2.2 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E2.8 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B122.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate3.3 mcg

Choline0.9 mg

Caffeine0 mg

Water223 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 11. The excerpt below is the record exactly as published.

CREAMED SHRIMPS. Yolks of two eggs beaten smooth, one-half pint cream or milk, two teaspoons of anchovy sauce, a little seasoning of salt and pepper, add a little thickening of flour and milk and last put in one pint of shrimps

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