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Shrimp and Tomato Sandwich a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an appetizer 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
353Calories
66 gProtein
7 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein66 g
Carbohydrates7.3 g
Fiber2.3 g
Sugars3.9 g
Total Fat6.9 g
Saturated Fat1.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol638 mg
Sodium526 mg
Potassium1125 mg
Calcium249 mg
Iron3.9 mg
Magnesium126 mg
Phosphorus702 mg
Zinc5 mg
Copper1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C50 mg
Vitamin A231 mcg
Vitamin E1.5 mg
Vitamin K420 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate79 mcg
Choline162 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 24. The excerpt below is the record exactly as published.
Shrimp and Tomato Sandwich a la Gimo Sandwich aux Crevettes et aux Tomates, a la Gimo Cut round pieces of bread; butter well; spread with shrimps. To one cup cooked shrimps that have gone through the machine about twice add one teaspoon anchovy paste and a little pepper and salt. Select hard tomatoes; put in hot water; remove the skin; cut in thin slices; put on top of the shrimps a thin slice of tomato; then a thin slice of hard-boiled egg, decorate with a diamond of truffle in the centre. Garnish with parsley and cooked unpeeled shrimps all around
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