French Fried Shrimp
From Seafood cookery from Carteret County kitchens, 1900
Serves 6.
Presented as published in 1900. 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
678Calories
78 gProtein
52 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein78 g
Carbohydrates52 g
Fiber0.1 g
Sugars0.4 g
Total Fat18 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol617 mg
Sodium3323 mg
Potassium768 mg
Calcium308 mg
Iron5.9 mg
Magnesium120 mg
Phosphorus936 mg
Zinc4.7 mg
Copper1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.1 mcg
Vitamin E4.7 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B124.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate103 mcg
Choline0.9 mg
Caffeine0 mg
Water389 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 27. The excerpt below is the record exactly as published.
FRENCH FRIED SHRIMP 1 pound fresh shrimp 1 tablespoon lemon juice % cup sifted flour 1 tablespoon salad oil % teaspoon salt 1 egg white, stiffly beaten 1/8 teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.