Fried Shrimp
From The Warrenton cook book, 1951
Presented as published in 1951. 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
1038Calories
97 gProtein
120 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1038 kcal
Protein97 g
Carbohydrates120 g
Fiber2.8 g
Sugars13 g
Total Fat18 g
Saturated Fat6.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol832 mg
Sodium2324 mg
Potassium1285 mg
Calcium635 mg
Iron9.9 mg
Magnesium177 mg
Phosphorus1351 mg
Zinc6.8 mg
Copper1.1 mg
Manganese0.7 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B126.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.1 mg
Folate275 mcg
Choline197 mg
Caffeine0 mg
Water636 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 15. The excerpt below is the record exactly as published.
RIED SHRIMP Drop shrimp in boiling water and boil for about 10 minutes or until very pink. Remove outside skin or shell and dark line down back. Make the following batter: (Measurements will depend upon number of shrimp used.) ly c. flour Pinch salt Yc. cornmeal Milk to make batter thin 1 egg enough to just coat Pinch baking powder
Cook this with the app: pantry check, scaling, and the assistant.