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Shrimp and Cucumber Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
86Calories
2 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2.1 g
Carbohydrates8 g
Fiber0 g
Sugars0 g
Total Fat5.2 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Cholesterol3.4 mg
Sodium68 mg
Potassium383 mg
Calcium40 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K56 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 46. The excerpt below is the record exactly as published.
SHRIMP AND CUCUMBER SALAD. Mrs. William McKinley. Break the shrimps in pieces, add an equal quantity SALADS 97 of cucumbers cut in cubes and chilled in salted water ; mix together with mayonnaise dressing. Shape into a mound and cover lightly with whole shrimps and heart leaves of letteuce. Surround with sliced cucum- bers dressed with French dressing flavored with onion juic
Cook this with the app: pantry check, scaling, and the assistant.