Shrimp Salad
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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
1661Calories
2 gProtein
1 gCarbs
187 gFat
Full nutrition (34 nutrients)
Calories1661 kcal
Protein2 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.7 g
Total Fat187 g
Saturated Fat26 g
Monounsaturated Fat43 g
Polyunsaturated Fat109 g
Omega-30 g
Cholesterol25 mg
Sodium1253 mg
Potassium42 mg
Calcium31 mg
Iron0.8 mg
Magnesium5.7 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E28 mg
Vitamin K59 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline9.8 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 7. The excerpt below is the record exactly as published.
Shrimp Salad. — The Dunbar canned shrimp is the best, if the fresh cannot be obtained. Wash thor- oughly in several waters. Break up the pieces, and stir them into half a pint of mayonnaise dressing. Serve with lettuce
Cook this with the app: pantry check, scaling, and the assistant.