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Shrimp Nest
From European and American cuisine, 1914
Serves 2
Can substitute shrimps with lobster or fish.
Presented as published in 1914. 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
455Calories
62 gProtein
3 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein62 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.7 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1066 mg
Sodium1408 mg
Potassium621 mg
Calcium265 mg
Iron4.7 mg
Magnesium77 mg
Phosphorus848 mg
Zinc4.8 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 360. The excerpt below is the record exactly as published.
Shrimp Nest.— Cut the whites of 8 hard-boiled eggs into shreds, break the yolks into pieces and mix them with 1 pint of shrimps
Cook this with the app: pantry check, scaling, and the assistant.