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Shrimp Salad

Name: Shrimp Salad
Yield: 1 servings
Ingredients: Four hard boiled eggs; one and one-half cups celery; one pint or one can of shrimps

From The New century cook book, 1899

Serves 1

Clara E. Hagans.

Presented as published in 1899. 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

679Calories

100 gProtein

11 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories679 kcal

Protein100 g

Carbohydrates11 g

Fiber0 g

Sugars2.2 g

Total Fat25 g

Saturated Fat6.5 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat2.8 g

Cholesterol1390 mg

Sodium2675 mg

Potassium1432 mg

Calcium491 mg

Iron4.9 mg

Magnesium147 mg

Phosphorus1288 mg

Zinc6.7 mg

Copper1 mg

Manganese0.3 mg

Vitamin D4.4 mcg

Vitamin C0 mg

Vitamin A298 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B126.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.1 mg

Folate88 mcg

Choline588 mg

Caffeine0 mg

Water710 g

As published

This recipe was extracted from The New century cook book (1899), page 54. The excerpt below is the record exactly as published.

Shrimp Salad. Four hard boiled eggs, one and one-half cups celery, and one pint or one can of shrimps

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