Cajun/Creoledinner
Shrimp Gumbo
From High living, 1904
Presented as published in 1904. 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
365Calories
64 gProtein
13 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein64 g
Carbohydrates13 g
Fiber2.9 g
Sugars6.3 g
Total Fat5.1 g
Saturated Fat1.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol572 mg
Sodium2579 mg
Potassium1081 mg
Calcium269 mg
Iron1.6 mg
Magnesium126 mg
Phosphorus1164 mg
Zinc4.8 mg
Copper1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C33 mg
Vitamin A346 mcg
Vitamin E7.3 mg
Vitamin K20 mcg
Vitamin B60.9 mg
Vitamin B125 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.5 mg
Folate122 mcg
Choline383 mg
Caffeine0 mg
Water603 g
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 5. The excerpt below is the record exactly as published.
SHRIMP GUMBO — Shrimp gumbo is made in the same way as the crab gumbo, except that you substitute one pound of picked shrimps for the crab, and use only two large tomatoes
Cook this with the app: pantry check, scaling, and the assistant.