pescatariangluten-freenut-freeegg-freesoy-free
Shrimp Pie
From Consult me, 1902
Serves 2
They do not take long baking.
Presented as published in 1902. 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
554Calories
76 gProtein
21 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein76 g
Carbohydrates21 g
Fiber2.2 g
Sugars1.4 g
Total Fat5.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol649 mg
Sodium2494 mg
Potassium894 mg
Calcium367 mg
Iron4 mg
Magnesium138 mg
Phosphorus937 mg
Zinc4.8 mg
Copper1.1 mg
Manganese3.3 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A2.1 mcg
Vitamin E0.6 mg
Vitamin K7.8 mcg
Vitamin B60 mg
Vitamin B124.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate3.9 mcg
Choline7 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 451. The excerpt below is the record exactly as published.
SHRIMP PIE.— Pick a quart of shrimps ; if they are very salt, season them with only mace and a clove or two. Mince a or 3 anchovies ; mix these with the spice, and then season the shrimps. Put some butter at the bottom of the dish, and over the shrimps, with a glass of sharp sherry wine
Cook this with the app: pantry check, scaling, and the assistant.