Mediterraneansidepescatariangluten-freedairy-freeegg-freesoy-free
Orange and Shrimp Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
401Calories
9 gProtein
46 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories401 kcal
Protein9.4 g
Carbohydrates46 g
Fiber10 g
Sugars34 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol14 mg
Sodium48 mg
Potassium797 mg
Calcium178 mg
Iron1.1 mg
Magnesium82 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 49. The excerpt below is the record exactly as published.
Orange and Shrimp Salad. Two oranges, cut in small pieces ; 1 can shrimps cut small ; !/^ cup broken walnuts
Cook this with the app: pantry check, scaling, and the assistant.