pescatariangluten-freenut-freesoy-freefish-free
Shrimp Filling for Croustades
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for luncheon, dinner, or supper.
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
725Calories
28 gProtein
11 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein28 g
Carbohydrates11 g
Fiber0 g
Sugars1.9 g
Total Fat64 g
Saturated Fat30 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol875 mg
Sodium778 mg
Potassium456 mg
Calcium191 mg
Iron3.8 mg
Magnesium39 mg
Phosphorus475 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate95 mcg
Choline592 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 170. The excerpt below is the record exactly as published.
four eggs; mix with half a cup cream, three spoons sherry, pepper, salt; add to the shrimps; shake the pan until it begins to thicken then add the small teaspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.