pescatariangluten-freedairy-freenut-freesoy-free
Shrimp Salad
From The new practical housekeeping, 1890
Serves 4
Shredded lettuce may be used instead of celery.
Presented as published in 1890. 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
47Calories
0 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein0.5 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Cholesterol3.4 mg
Sodium55 mg
Potassium40 mg
Calcium8.2 mg
Iron0 mg
Magnesium2.1 mg
Phosphorus9.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 497. The excerpt below is the record exactly as published.
Shrimp Salad. — When buying canned alirimps select those la- beled Bimply shrimps, not potted shrimpB, as the latter arc chopped, and are not so nice for salad as the whole ones, even when they are to be chopped in preparing. For a plain salad take one and one- third bunches celery and one can shrimps ; cut celery in fine pieces and wash ; halve or chop the shrimps, or prick them in pieces as preferred, mix, sprinkle with a little salt and pour a Mayonnaise Dressing over
Cook this with the app: pantry check, scaling, and the assistant.