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Shrimp Salad

Name: Shrimp Salad
Yield: 4 servings
Ingredients: One can shrimps; same quantity of chopped celery; four hard boiled eggs; one large cup of English walnuts or same of hickory nuts

From The Toronto Cook Book, 1915

Serves 4

Presented as published in 1915. 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

299Calories

11 gProtein

4 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories299 kcal

Protein11 g

Carbohydrates4.1 g

Fiber1.6 g

Sugars0.2 g

Total Fat26 g

Saturated Fat3.4 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol189 mg

Sodium93 mg

Potassium230 mg

Calcium61 mg

Iron1.6 mg

Magnesium51 mg

Phosphorus218 mg

Zinc1.5 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water51 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.

Shrimp Salad One can shrimps, same quantity of chopped celery, or a little more will not hurt, four hard boiled eggs, chopped when cold, one large cup of English walnuts or same of hickory nuts

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