Shrimp Mold
From Seafood cookery from Carteret County kitchens, 1900
If a fish mold is used, cut a stuffed olive in half; place cut side down in eyes of mold.
Presented as published in 1900. 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
2346Calories
161 gProtein
36 gCarbs
173 gFat
Full nutrition (34 nutrients)
Calories2346 kcal
Protein161 g
Carbohydrates36 g
Fiber3.7 g
Sugars14 g
Total Fat173 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol1327 mg
Sodium5837 mg
Potassium2096 mg
Calcium685 mg
Iron7.1 mg
Magnesium252 mg
Phosphorus1873 mg
Zinc9.5 mg
Copper2.6 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C133 mg
Vitamin A59 mcg
Vitamin E7.7 mg
Vitamin K364 mcg
Vitamin B60.5 mg
Vitamin B129.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate54 mcg
Choline101 mg
Caffeine0 mg
Water1232 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 26. The excerpt below is the record exactly as published.
SHRIMP MOLD 1 can condensed tomato soup % cup onion, minced 3 small packages cream cheese % cup celery, minced 2 tablespoons unflavored gelatin 2 pounds fresh shrimp or 3 % cup cold water - small cans shrimp % cup green pepper, minced 1 cup mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.