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Moulded Shrimp Salad
From Atlanta women's club cook book, 1921
Serves 4
Recipe by Mrs. Edgar Barrett.
Presented as published in 1921. 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
42Calories
5 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein4.9 g
Carbohydrates5.7 g
Fiber0.9 g
Sugars2.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.8 mg
Sodium43 mg
Potassium102 mg
Calcium17 mg
Iron0.3 mg
Magnesium8.2 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.2 mcg
Choline5.7 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 30. The excerpt below is the record exactly as published.
MOULDED SHRIMP SALAD. 2 cans shrimp. Green pepper, cut fine. 1 can tomato soup. 2 tbls. gelatine. Slice of onion
Cook this with the app: pantry check, scaling, and the assistant.