Pickled Shrimp
From Seafood cookery from Carteret County kitchens, 1900
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
No method was recorded for this recipe.
Nutrition per serving
1032Calories
146 gProtein
38 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1032 kcal
Protein146 g
Carbohydrates38 g
Fiber8.6 g
Sugars13 g
Total Fat8.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol1234 mg
Sodium12539 mg
Potassium2143 mg
Calcium746 mg
Iron7.6 mg
Magnesium248 mg
Phosphorus1848 mg
Zinc9.1 mg
Copper2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B129 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate65 mcg
Choline20 mg
Caffeine0 mg
Water1265 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 26. The excerpt below is the record exactly as published.
PICKLED SHRIMP 2 or 3 pounds of shrimp in shell 1 tablespoon salt / cup celery tops 2 cups sliced onions 1/4 cup mixed pickling spices 7 or 8 bay leaves
Cook this with the app: pantry check, scaling, and the assistant.