Shrimp Dip

Name: Shrimp Dip
Ingredients: 1/4 pound finely chopped, cooked shrimp; one 10¥4-ounce can cream of chicken soup; Add dashes of curry; and parsley

From Seafood cookery from Carteret County kitchens, 1900

Makes about 1.5 cups of dip.

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

577Calories

45 gProtein

37 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories577 kcal

Protein45 g

Carbohydrates37 g

Fiber0.8 g

Sugars0 g

Total Fat28 g

Saturated Fat11 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol281 mg

Sodium2305 mg

Potassium959 mg

Calcium520 mg

Iron2.3 mg

Magnesium87 mg

Phosphorus637 mg

Zinc3.5 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.2 mg

Folate18 mcg

Choline0.2 mg

Caffeine0 mg

Water595 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 22. The excerpt below is the record exactly as published.

SHRIMP DIP Mix 1/4 pound finely chopped, cooked shrimp in one 10¥4-ounce can cream of chicken soup. Add dashes of curry and parsley

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