Shrimp Armand

Name: Shrimp Armand
Ingredients: Y, cup celery, chopped; 14 cup green pepper chopped; 14 cup green olives chopped; 14 cup parsley chopped; l4 cup green onions chopped; 2 tablespoons vinegar; 1 tablespoon lemon juice; YZ teaspoon salt; creole mustard; 2 pounds shrimp, unpeeled; shredded lettuce; 6 tablespoons olive oil

From A lady of good taste, 1954

Presented as published in 1954. 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

777Calories

144 gProtein

17 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories777 kcal

Protein144 g

Carbohydrates17 g

Fiber4.3 g

Sugars2.1 g

Total Fat15 g

Saturated Fat1.1 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol1234 mg

Sodium6339 mg

Potassium1870 mg

Calcium713 mg

Iron7 mg

Magnesium243 mg

Phosphorus1791 mg

Zinc9.1 mg

Copper2.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C96 mg

Vitamin A113 mcg

Vitamin E2.4 mg

Vitamin K408 mcg

Vitamin B60.2 mg

Vitamin B129 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate80 mcg

Choline13 mg

Caffeine0 mg

Water996 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 10. The excerpt below is the record exactly as published.

Shrimp Armand Y, cup celery, chopped 2 tablespoons vinegar 14 cup green pepper chopped _1 tablespoon lemon juice 14 cup green olives chopped YZ teaspoon salt l4 cup parsley chopped creole mustard l4 cup green onions chopped ~— 2 pounds shrimp, unpeeled 6 tablespoons olive oil shredded lettuce

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