Shrimp Salad

Name: Shrimp Salad
Ingredients: 1 package lemon Jello; 1 cup boiling water; 1/2 cup Miracle Whip; 1 cup cream (whipped); 1 can shrimp; 3 hard boiled eggs; 1 teaspoon green pepper; 1/4 cup celery (chopped); 1 cup pecans; 1 tablespoon grated onion; Pinch of salt

From Quaker recipes, 1954

Presented as published in 1954. 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

2097Calories

41 gProtein

65 gCarbs

186 gFat

Full nutrition (34 nutrients)

Calories2097 kcal

Protein41 g

Carbohydrates65 g

Fiber9.6 g

Sugars1.2 g

Total Fat186 g

Saturated Fat60 g

Monounsaturated Fat69 g

Polyunsaturated Fat30 g

Omega-30.1 g

Cholesterol813 mg

Sodium876 mg

Potassium1040 mg

Calcium467 mg

Iron21 mg

Magnesium175 mg

Phosphorus792 mg

Zinc7.5 mg

Copper1.2 mg

Manganese2.9 mg

Vitamin D3 mcg

Vitamin C5.3 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B121.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)5.4 mg

Folate137 mcg

Choline448 mg

Caffeine0 mg

Water495 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 53. The excerpt below is the record exactly as published.

SHRIMP SALAD | package lemon Jello 1 teaspoon green pepper 1 cup boiling water 142 cups celery (chopped) Pinch of salt 1 cup pecans ¥Y2 cup Miracle Whip 1 tablespoon grated onion 1 cup cream (whipped) 1 can shrimp 3 hard boiled eggs

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