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Curried Shrimps
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Recipe by Mrs. C. Wellman.
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
254Calories
4 gProtein
4 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein4 g
Carbohydrates4 g
Fiber1.6 g
Sugars0.1 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol64 mg
Sodium25 mg
Potassium95 mg
Calcium53 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline1.9 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 18. The excerpt below is the record exactly as published.
Curried Shrimps. 1 can shrimps. Yi pint cream. 1 egg yolk. ENTREES 51 2 tablespoons curry powder. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.