Shrimp Salad
From The Carbon County cook book, 1926
Recipe by MRS. CARRIE BHAN.
Presented as published in 1926. 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
210Calories
16 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein16 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.7 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol386 mg
Sodium196 mg
Potassium372 mg
Calcium97 mg
Iron2.1 mg
Magnesium29 mg
Phosphorus261 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C11 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate76 mcg
Choline303 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 46. The excerpt below is the record exactly as published.
Shrimp Salad. 1 can shrimp, 1 small onion, 2 eggs hardboiled
Cook this with the app: pantry check, scaling, and the assistant.