Shrimp Salad
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. 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
7Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories7.3 kcal
Protein1.6 g
Carbohydrates0.1 g
Total Fat0.1 g
Cholesterol14 mg
Sodium48 mg
Potassium16 mg
Calcium6.6 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water9.1 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 8. The excerpt below is the record exactly as published.
SHRIMP SALAD Peel shrimps, cut in pieces, and mix with salad dressing. Then pile on lettuce leaves and garnish with shrimps and a few capers
Cook this with the app: pantry check, scaling, and the assistant.