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Shrimp-and-Tomato Salad

Name: Shrimp-and-Tomato Salad
Yield: 1 servings
Ingredients: Select small, even-sized tomatoes — one for each person.; To one cup of chopped shrimps (that have been cooked); two tablespoons mayonnaise dressing

From The Swedish, French, American cook book, 1918

Serves 1

Salad for luncheon or dinner.

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

397Calories

33 gProtein

7 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories397 kcal

Protein33 g

Carbohydrates7 g

Fiber1.5 g

Sugars3.3 g

Total Fat26 g

Saturated Fat3.9 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol298 mg

Sodium1491 mg

Potassium563 mg

Calcium142 mg

Iron0.9 mg

Magnesium66 mg

Phosphorus614 mg

Zinc2.5 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C17 mg

Vitamin A179 mcg

Vitamin E7.3 mg

Vitamin K18 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.9 mg

Folate63 mcg

Choline200 mg

Caffeine0 mg

Water319 g

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-Tomato Salad Salade de Crevettes aux Tomates Select small, even-sized tomatoes — one for each person. Put in hot water, remove the skins — carefully, so as not to cut the tomato in any way. Cut a little hole on top of each; scoop out — gently, so as not to make the shell soft. Sprinkle with chopped parsley; fill with the shrimp filling. To one cup of chopped shrimps (that have been cooked), two tablespoons mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.