Japanese
Shrimp and Vegetable Tempura
From Dining in--Minneapolis/St. Paul cookbook, 1900
Dip tempura delicately into soy sauce; vegetables should be lightly seasoned.
Presented as published in 1900. 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
601Calories
35 gProtein
98 gCarbs
8 gFat
Full nutrition (22 nutrients)
Calories601 kcal
Protein35 g
Carbohydrates98 g
Total Fat7.7 g
Cholesterol163 mg
Sodium573 mg
Potassium346 mg
Calcium101 mg
Iron7.7 mg
Magnesium60 mg
Phosphorus365 mg
Zinc2 mg
Copper0.4 mg
Manganese1 mg
Vitamin E1 mg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water119 g
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 26. The excerpt below is the record exactly as published.
SHRIMP AND VEGETABLE TEMPURA 12 medium-size fresh shrimp Vegetable oil 6 fresh spears asparagus 1 cup flour 1 small (4" to 5” long) 1 egg yolk eggplant Ice cubes Y% yellow summer squash Japanese soy sauce
Cook this with the app: pantry check, scaling, and the assistant.