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Shrimp Salad
From Kirmess cook book, 1907
Serves 3
Use capers or olives for decoration.
Presented as published in 1907. 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
613Calories
25 gProtein
10 gCarbs
54 gFat
Full nutrition (29 nutrients)
Calories613 kcal
Protein25 g
Carbohydrates10 g
Fiber0 g
Total Fat54 g
Saturated Fat9.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat25 g
Cholesterol206 mg
Sodium1242 mg
Potassium517 mg
Calcium131 mg
Iron1 mg
Magnesium47 mg
Phosphorus329 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin C0.4 mg
Vitamin A19 mcg
Vitamin E6 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Water332 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 98. The excerpt below is the record exactly as published.
SHRIMP SALAD. Mrs, Seely's Cook Booh. Take the shrimps from the shells, reserve the most perfect for garnishing, and break the others into pieces ; marinate with French dressing. When ready to serve, drain, and mix with shredded lettuce, or celery, cut fine, and mayonnaise. Shape in a mound on a bed of lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.