Shrimp Salad

Name: Shrimp Salad
Ingredients: 4 medium-sized potatoes; a 15c can of shrimps; a cupful of mayonnaise dressing; an onion diced; 2 stalks of diced celery; 1 cupful of ripe olives

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

2350Calories

17 gProtein

131 gCarbs

202 gFat

Full nutrition (33 nutrients)

Calories2350 kcal

Protein17 g

Carbohydrates131 g

Fiber17 g

Sugars12 g

Total Fat202 g

Saturated Fat29 g

Monounsaturated Fat54 g

Polyunsaturated Fat110 g

Cholesterol14 mg

Sodium2322 mg

Potassium3040 mg

Calcium285 mg

Iron14 mg

Magnesium172 mg

Phosphorus486 mg

Zinc2.8 mg

Copper1.1 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C131 mg

Vitamin A23 mcg

Vitamin E31 mg

Vitamin K74 mcg

Vitamin B62 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.6 mg

Folate119 mcg

Choline97 mg

Caffeine0 mg

Water853 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 17. The excerpt below is the record exactly as published.

Shrimp Salad Boil 4 medium-sized potatoes, in the skin, peel and dice when cool, and add to washed and dried shrimps (a 15c can). Add a cupful of mayonnaise dressing, an onion diced, 2 stalks of diced celery, and 1 cupful of ripe olives

Cook this with the app: pantry check, scaling, and the assistant.