pescatariannut-freesoy-freefish-free
Deviled Shrimps
From The Landmarks club cook book, 1903
Serves 1
With crab in place of shrimps, add salt to taste.
Presented as published in 1903. 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
866Calories
6 gProtein
24 gCarbs
94 gFat
Full nutrition (33 nutrients)
Calories866 kcal
Protein5.9 g
Carbohydrates24 g
Fiber0.1 g
Sugars7.2 g
Total Fat94 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol273 mg
Sodium358 mg
Potassium336 mg
Calcium152 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus153 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A8.8 mcg
Vitamin E0.5 mg
Vitamin K6.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate16 mcg
Choline4.3 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 51. The excerpt below is the record exactly as published.
DEVILED SHRIMPS. Put one tablespoon of butter in a saucepan, adtt one table- spoon flour, stir together without browning. Add half pint cream, stir constantly until thoroughly cooked and smooth. Add pepper to taste, stir in the yolks of two eggs slightly beaten. When cold, add half teaspoonful mustard. Moisten with two tablespoonfuls catsup
Cook this with the app: pantry check, scaling, and the assistant.