pescatariannut-freeegg-freesoy-free
Shrimp Filling for Petits
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon and dinner.
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
451Calories
76 gProtein
17 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein76 g
Carbohydrates17 g
Fiber0 g
Sugars6.6 g
Total Fat19 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol663 mg
Sodium2515 mg
Potassium902 mg
Calcium451 mg
Iron3 mg
Magnesium124 mg
Phosphorus1008 mg
Zinc4.9 mg
Copper1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline24 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 172. The excerpt below is the record exactly as published.
One tablespoon butter, one heaping tablespoon flour, half cup milk, two spoons sherry, pepper and salt to taste. Add to the sauce one pound shrimps
Cook this with the app: pantry check, scaling, and the assistant.