Creamed Shrimps
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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
554Calories
17 gProtein
5 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein17 g
Carbohydrates5.5 g
Fiber0 g
Sugars0.6 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol506 mg
Sodium724 mg
Potassium285 mg
Calcium137 mg
Iron1.9 mg
Magnesium33 mg
Phosphorus284 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 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
Water157 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 35. The excerpt below is the record exactly as published.
Creamed Shrimps. — Mix in the handled dish the yolks of two eggs, with a teaspoonful of an- chovy sauce and a gill of cream ; lay in some bottled shrimps, let them just get hot, not allowing the eggs to curdle, and pour over strips of toast
Cook this with the app: pantry check, scaling, and the assistant.