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Shrimp Cutlets (Cotelettes de Crevettes) a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
789Calories
40 gProtein
19 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein40 g
Carbohydrates19 g
Fiber0 g
Sugars12 g
Total Fat63 g
Saturated Fat22 g
Monounsaturated Fat16 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol94 mg
Sodium509 mg
Potassium279 mg
Calcium203 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus182 mg
Zinc0.8 mg
Copper0.9 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A235 mcg
Vitamin E6.1 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline45 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 174. The excerpt below is the record exactly as published.
hrimp Cutlets ( Cotelettes de Crevettes ) ala Mayonnaise Take one pound of boiled shrimps that have gone through the machine once; put in a saucepan in a bowl of ice; to that add three spoons milk, two tablespoons sherry, cayenne pepper, salt, five tablespoons dissolved Cox’s gelatine, three spoons mayonnaise dressing. Stir until it commences to stiffen, then add half cup wfflipped cream
Cook this with the app: pantry check, scaling, and the assistant.