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Shrimp Pudding (a Danish recipe)
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
746Calories
82 gProtein
66 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein82 g
Carbohydrates66 g
Fiber2.9 g
Sugars6.9 g
Total Fat14 g
Saturated Fat3.8 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat4.7 g
Omega-30.3 g
Cholesterol782 mg
Sodium3347 mg
Potassium750 mg
Calcium548 mg
Iron6.1 mg
Magnesium144 mg
Phosphorus1395 mg
Zinc6.3 mg
Copper1.1 mg
Manganese0.9 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A336 mcg
Vitamin E6.8 mg
Vitamin K1.6 mcg
Vitamin B61 mg
Vitamin B125.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate113 mcg
Choline530 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1792. The excerpt below is the record exactly as published.
Shrimp Pudding (a Danish recipe).— This is made in the same way as spinach pud- ding {see Spinach Pudding), only instead of using spinach take a pint of picked shrimps. Chop the shrimps small before mixing _ them with the bread
Cook this with the app: pantry check, scaling, and the assistant.