Seafood Surprise Loaf

Name: Seafood Surprise Loaf
Ingredients: 2 cups shrimp, diced, or crab meat; 2 tablespoons olives, chopped; 1 tablespoon gelatine; ¥% cup cold water; %% cup boiling water; % cup celery, chopped; 2 tablespoons lemon juice; % cup mayonnaise; Ys cup ketchup; % teaspoon Salt; 2 tablespoons sweet pickle, chopped

From The Williamston cook book, 1950

Serves 6. Recipe by Mrs. J. L. Harris.

Presented as published in 1950. 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

1494Calories

98 gProtein

66 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1494 kcal

Protein98 g

Carbohydrates66 g

Fiber1.9 g

Sugars36 g

Total Fat91 g

Saturated Fat14 g

Monounsaturated Fat21 g

Polyunsaturated Fat52 g

Omega-35.9 g

Cholesterol415 mg

Sodium5121 mg

Potassium2170 mg

Calcium594 mg

Iron13 mg

Magnesium201 mg

Phosphorus1181 mg

Zinc17 mg

Copper3.5 mg

Manganese1 mg

Vitamin D0.2 mcg

Vitamin C27 mg

Vitamin A40 mcg

Vitamin E4 mg

Vitamin K192 mcg

Vitamin B60.8 mg

Vitamin B1243 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)15 mg

Folate255 mcg

Choline48 mg

Caffeine0 mg

Water825 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 46. The excerpt below is the record exactly as published.

teaspoon salt % cup boiling water 1 teaspoon sugar 2 teaspoons baking powder 2 eggs 1 cup milk ¥ cup butter Sift together the corn meal, sugar and salt. Add shortening and pour over this the boiling water. Beat until all lumps disappear. Cool slight- ly, add rice, well beaten eggs to which baking powder has been added just before the last turn of the beater. Add the milk. Pour into a well greased baking dish and bake at 400 degrees F. for 45 minutes. Serve hot with butter. Mrs. James B. Bell. FISH AU GRATIN ie ee Temperature: 400 F. Y, ¢, flour ' Times 20 to op min. 2 c. flaked fish ) (4 servings) % T. salt ae 1% c. milk ¥% T. pepper ide Sie % ce. butter grated cheese, crumbs ‘“™! Prepare sauce of butter, flour, milk and seasonings. Add fish: Season somewhat if necessary. Place in shallow casserole or scallop shells. Top with cheese and crumbs, mixed. Bake until top is well browned and the sauce is bubbly. Louise Griffin. SEAFOOD SURPRISE LOAF 2 cups shrimp, diced, or crab 2 tablespoons olives, chop- meat ped 1 tablespoon gelatine 2 tablespoons lemon juice ¥% cup cold water % cup mayonnaise %% cup boiling water | Ys cup ketchup % cup celery, chopped Y, teaspoon Salt 2 tablespoons sweet pickle, chopped

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