dinner
Shrimp Casserole
From Seafood cookery from Carteret County kitchens, 1900
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
329Calories
16 gProtein
46 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein16 g
Carbohydrates46 g
Fiber3.5 g
Sugars25 g
Total Fat9.3 g
Saturated Fat5.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol28 mg
Sodium865 mg
Potassium850 mg
Calcium514 mg
Iron1.8 mg
Magnesium61 mg
Phosphorus436 mg
Zinc2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A300 mcg
Vitamin E0.3 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate66 mcg
Choline9.6 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 23. The excerpt below is the record exactly as published.
SHRIMP CASSEROLE 1 pound boiled shrimp ] medium sized onion, diced 1% cups white sauce (medium) and pre-cooked I teaspoon herb seasoning I teaspoon seafood seasoning
Cook this with the app: pantry check, scaling, and the assistant.