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Shrimp Salad
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
471Calories
3 gProtein
11 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein3.1 g
Carbohydrates11 g
Fiber0 g
Sugars0.2 g
Total Fat47 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat27 g
Cholesterol6.8 mg
Sodium383 mg
Potassium486 mg
Calcium59 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.1 mg
Vitamin K76 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0.4 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 73. The excerpt below is the record exactly as published.
SHRIMP SALAD I can shrimps 1 head lettuce 1 stalk celery 1/2 cup Mayonnaise dressmg Olives and radishes
Cook this with the app: pantry check, scaling, and the assistant.