pescatariangluten-freedairy-freenut-freesoy-free
Shrimp and Tomato Salad
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
77Calories
16 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein16 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol157 mg
Sodium551 mg
Potassium149 mg
Calcium83 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus188 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline17 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 115. The excerpt below is the record exactly as published.
SHRIMP AND TOMATO SALAD. 1 lb. fresh shrimp or 1 small green pepper (minced). FAMOUS CREOLE DISHES 213 1 cup canned shrimp. Lettuce leaves. 6 large firm tomatoes. Mayonnaise. 1 stalk heart celery, (chopped)
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