Shrimp in Milk
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Rinse canned shrimps in cold water before use.
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
656Calories
87 gProtein
44 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein87 g
Carbohydrates44 g
Fiber1.2 g
Sugars13 g
Total Fat26 g
Saturated Fat5.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol730 mg
Sodium2532 mg
Potassium1127 mg
Calcium655 mg
Iron4.4 mg
Magnesium147 mg
Phosphorus1214 mg
Zinc5.9 mg
Copper1.1 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.2 mg
Folate65 mcg
Choline86 mg
Caffeine0 mg
Water620 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 22. The excerpt below is the record exactly as published.
season with salt and pepper and it is ready to serve. MAY 2D "Old Tray licked all the oysters up. Puss never stood at crimps, But munched the cod, and little kit Quite feasted on the shrimps." —Hood ("Poems"). THE fresh shrimps when in mar- ket are to be preferred, but good canned ones in glass bottles may be obtained. To- a pint of shrimps, when boiled and taken from the shells, allow a large cupful of milk ; when it is hot add a tablespoonful of butter rubbed into one of flour. Stir until well blended, then put in the shrimps, season with salt and paprika. When ready to take from the fire, stir in a beaten egg
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