Shrimp Avocado Cocktail
From The Southern cook book of fine old recipes, 1935
(From the Heart of the Southland)
Presented as published in 1935. 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
246Calories
1 gProtein
13 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein1.2 g
Carbohydrates13 g
Fiber0.5 g
Sugars9.8 g
Total Fat21 g
Saturated Fat3.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat12 g
Omega-31.5 g
Cholesterol12 mg
Sodium724 mg
Potassium175 mg
Calcium11 mg
Iron0.4 mg
Magnesium8.1 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C17 mg
Vitamin A10 mcg
Vitamin E1.2 mg
Vitamin K46 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6 mcg
Choline12 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 51. The excerpt below is the record exactly as published.
Shrimp Avocado Cocktail (From the Heart of the Southland) Take an equal portion of shrimp and alli- gator pears (avocado), cut into small pieces and serve with a sauce made by stirring to- gether 2 tablespoons of mayonnaise, 2 table- spoons ketchup, 1 tablespoon each of finely- chopped fresh tomatoes, finely-chopped green peppers and chili sauce
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