French-Fried Shrimp
From Seafood cookery from Carteret County kitchens, 1900
Makes 6 servings.
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
1355Calories
155 gProtein
103 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1355 kcal
Protein155 g
Carbohydrates103 g
Fiber0 g
Sugars2.1 g
Total Fat36 g
Saturated Fat2.1 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol1234 mg
Sodium8985 mg
Potassium1498 mg
Calcium620 mg
Iron12 mg
Magnesium240 mg
Phosphorus1868 mg
Zinc9.4 mg
Copper2.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.3 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B129 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0.1 mg
Caffeine0 mg
Water986 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 cup enriched flour | 1 cup ice water % teaspoon sugar 2 tablespoons fat or salad oil 2 teaspoon salt 2 pounds fresh shrimp l egg
Cook this with the app: pantry check, scaling, and the assistant.