appetizer

Shrimp Cocktails

Name: Shrimp Cocktails
Ingredients: one-fourth cup shrimps; two tablespoons tomato catsup; two tablespoons Sherry wine; one tablespoon lemon juice; a few drops Tobasco Sauce; one-fourth teaspoon finely chopped chives; salt to taste

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

125Calories

10 gProtein

14 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories125 kcal

Protein9.7 g

Carbohydrates14 g

Fiber0.2 g

Sugars8 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol80 mg

Sodium592 mg

Potassium228 mg

Calcium48 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus126 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A11 mcg

Vitamin E0.5 mg

Vitamin K3.5 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate7.4 mcg

Choline5.1 mg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 59. The excerpt below is the record exactly as published.

Shrimp Cocktails Potato Soup — Croutons Boiled Cod — Egg Sauce Boiled Potatoes — Scalloped Tomatoes Pickled Beets Steamed Peach Pudding — Vanilla Sauce After— Dinner Coffee SHRIMP COCKTAILS Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste

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