gluten-freeegg-freesoy-free
Creamed Shrimps with Curacao
From Boston Cooking-School cook book, 1896
Serves 5
Serves 4 to 6.
Presented as published in 1896. 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
49Calories
9 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein8.9 g
Carbohydrates1 g
Fiber0.1 g
Sugars0.6 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol69 mg
Sodium229 mg
Potassium96 mg
Calcium37 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline0.1 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 171. The excerpt below is the record exactly as published.
CREAMED SHRIMPS WITH CURACAO 1 cup Cream Sauce (p. 191) \4 teaspoon paprika 14 teaspoon celery salt Few gratings nutmeg 14 cup walnut meats 1 cup shrimps, cooked or canned 1% teaspoon Orange Curacao
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