Shrimp Salad

Name: Shrimp Salad
Ingredients: 2 cans shrimp; 12 small chopped pickles; 1 small bottle stuffed olives; 2 green peppers, chopped; 2 tablespoons white pickled onions; Tomatoes cut in quarters

From Anson County cook book, 1928

Make lobster salad same way, adding one cup finely chopped celery. Recipe by Miss Elizabeth Home.

Presented as published in 1928. 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

46Calories

4 gProtein

7 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories46 kcal

Protein4.4 g

Carbohydrates6.9 g

Fiber1.8 g

Sugars4.8 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol27 mg

Sodium102 mg

Potassium353 mg

Calcium31 mg

Iron0.5 mg

Magnesium20 mg

Phosphorus75 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 26. The excerpt below is the record exactly as published.

SHRIMP SALAD 2 cans shrimp 12 small chopped pickles 1 small bottle stuffed olives 2 green peppers, chopped 2 tablespoons white pickled onions. Tomatoes cut in quarters

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