Americanappetizer
Shrimp and Crab Cocktail
From Council cook book, 1908
Presented as published in 1908. 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
288Calories
5 gProtein
67 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein4.8 g
Carbohydrates67 g
Fiber3.5 g
Sugars46 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol14 mg
Sodium1911 mg
Potassium790 mg
Calcium70 mg
Iron1.7 mg
Magnesium44 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A54 mcg
Vitamin E3.1 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate31 mcg
Choline33 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Council cook book (1908), page 3. The excerpt below is the record exactly as published.
Shrimp and Crab Cocktail. Twelve tablespoons of catsup, three tablespoons tarragon vinegar, three tablespoons Rhine wine, cay- LOUIS MOTRONl r,T%!oL' Phone WEST 1284 ^OOO rilimOreOl. CBinowmFre.hD.ily 20 COUNCIL COOK BOOK. enne pepper and salt to taste ; juice of one lemon, and one pint, mixed, of shredded crab meat, and shrimps., added to the sauce. Serve cold, with one-quarter ot. a teaspoon of grated horseradish
Cook this with the app: pantry check, scaling, and the assistant.