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Shrimp in Tomato Cups
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
30Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein1.6 g
Carbohydrates6.1 g
Fiber1.8 g
Sugars3.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol2.3 mg
Sodium97 mg
Potassium365 mg
Calcium17 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 83. The excerpt below is the record exactly as published.
Shrimp in Tomato Cups. Prepare tomatoes same as for stuffed tomatoes. Have shrimp prepared and seasoned with butter, salt and pepper. The shrimp can be broken or left whole, according to taste. Mix with them a little of the pulp chopped fine
Cook this with the app: pantry check, scaling, and the assistant.