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Prawn Salad
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. A. C. Christy, Glen View, IL.
Presented as published in 1912. 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
352Calories
19 gProtein
33 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein19 g
Carbohydrates33 g
Fiber0.4 g
Sugars19 g
Total Fat15 g
Saturated Fat2.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol149 mg
Sodium2149 mg
Potassium559 mg
Calcium115 mg
Iron0.6 mg
Magnesium45 mg
Phosphorus347 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C3.9 mg
Vitamin A64 mcg
Vitamin E1.6 mg
Vitamin K62 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.8 mg
Folate24 mcg
Choline96 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 329. The excerpt below is the record exactly as published.
PRAWN SALAD. — Remove the skins and heads of cold boiled prawns and serve with salad dressing made with lemon juice ;^ sprinkle with minced parsley, and serve on lettuce
Cook this with the app: pantry check, scaling, and the assistant.