pescatariannut-freesoy-free
Creamed Shrimps
From Around-the-world cook book, 1913
Serves 1
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
353Calories
16 gProtein
3 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein16 g
Carbohydrates3.2 g
Fiber0 g
Sugars0.6 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol446 mg
Sodium712 mg
Potassium228 mg
Calcium101 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus251 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate50 mcg
Choline295 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 69. The excerpt below is the record exactly as published.
CREAMED SHRIMPS Eggs, 2 yolks. Anchovy sauce, 1 teaspoon, Shrimps, 1 bottle, Cream, 14 cup, Toast
Cook this with the app: pantry check, scaling, and the assistant.