Shrimp Mousse

Name: Shrimp Mousse
Ingredients: a pound of shrimps; add the milk; add the cream; salt; pepper; color it a trifle with the orange and red fruit coloring

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Presented as published in 1924. 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

387Calories

73 gProtein

18 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories387 kcal

Protein73 g

Carbohydrates18 g

Fiber6.3 g

Sugars0.2 g

Total Fat4.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol617 mg

Sodium2160 mg

Potassium995 mg

Calcium404 mg

Iron4.8 mg

Magnesium145 mg

Phosphorus906 mg

Zinc4.5 mg

Copper1.3 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B124.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 80. The excerpt below is the record exactly as published.

Shrimp Mousse. Peel a pound of shrimps and put them through the meat machine four times, then press it through a fine strainer; stir it on ice; add the milk, cream, salt, and pepper [try in some hot water to see if it is too hard, then if so add more cream], color it a trifle with the orange and red fruit coloring

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