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Fried Shrimp Cutlets a la Meuniere
From The Swedish, French, American cook book, 1918
Serves 1
Fish entree for luncheon or dinner.
Presented as published in 1918. 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
190Calories
37 gProtein
6 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories190 kcal
Protein37 g
Carbohydrates6.4 g
Fiber0.1 g
Sugars2.7 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol322 mg
Sodium1449 mg
Potassium553 mg
Calcium181 mg
Iron2.6 mg
Magnesium57 mg
Phosphorus468 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B122.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3 mcg
Choline1 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 172. The excerpt below is the record exactly as published.
salt to taste. Add to the sauce one pound shrimps that have been cooked, peeled, and cut in small pieces. When ready, have the petits, very hot, filled with the creamed shrimps; put one unpeeled shrimp hanging down from the side of each; put the cover on the top; garnish around the platter with unpeeled shrimps and a shrimp between each. Serve for luncheon and dinner. Fried Shrimp Cutlets a la Meuniere Cotelettes de Crevettes frites, a la Meuniere To one cup of the shrimps that have been well shredded add three tablespoons of very heavy cream sauce that is hot, one teaspoon onion juice, a few drops of Worcestershire sauce
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