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Shrimp-and-Apple Salad a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 4
A complete salad with crackers for luncheon, dinner, or supper.
Presented as published in 1918. 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
724Calories
55 gProtein
24 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein55 g
Carbohydrates24 g
Fiber2.3 g
Sugars18 g
Total Fat48 g
Saturated Fat6.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol429 mg
Sodium543 mg
Potassium758 mg
Calcium172 mg
Iron1.4 mg
Magnesium96 mg
Phosphorus572 mg
Zinc3.9 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E7.2 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.5 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 450. The excerpt below is the record exactly as published.
Shrimp-and-Apple Salad a l’Americaine Salade de Crevettes aux Pommes, a 1’AmSricaine Cut two pounds cooked shrimps in julienne style; cut four apples in the same way; mix apples and shrimps together; add a very heavy rich mayonnaise dressing — one cup to the ingredients.
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