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Shrimp Salad

Name: Shrimp Salad
Yield: 1 servings
Ingredients: One can shrimp; two hard boiled eggs

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

162Calories

14 gProtein

1 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories162 kcal

Protein14 g

Carbohydrates1.2 g

Fiber0 g

Sugars1.1 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.4 g

Cholesterol387 mg

Sodium172 mg

Potassium141 mg

Calcium56 mg

Iron1.2 mg

Magnesium12 mg

Phosphorus191 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A149 mcg

Vitamin E1 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline294 mg

Caffeine0 mg

Water83 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.

Shrimp Salad One can shrimp, two hard boiled eggs

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