pescatariangluten-freenut-freesoy-free
Shrimp Salad
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
1070Calories
26 gProtein
19 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1070 kcal
Protein26 g
Carbohydrates19 g
Fiber0 g
Sugars3.4 g
Total Fat110 g
Saturated Fat53 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol845 mg
Sodium743 mg
Potassium963 mg
Calcium315 mg
Iron3.7 mg
Magnesium50 mg
Phosphorus480 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C3.3 mg
Vitamin A236 mcg
Vitamin E1.6 mg
Vitamin K6.3 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline442 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 51. The excerpt below is the record exactly as published.
SHRIMP SALAD. Mrs. Helen Wilde, Ventura, Cal.— Cut two hard-boiled eggs in halves, carefully remove yolks so as not to break whites. Take yolks, one small can shrimps, three medium-sized celery stalks, chop fine together; mix with half of following dressing: Yolk of one hard boiled egg, rubbed fine, one teaspoonful made mustard, a few drops of Worcestershire sauce, pinch of Cay- enne, salt, tablespoonful of salad oil or melted butter, small cup of cream, and vinegar to taste
Cook this with the app: pantry check, scaling, and the assistant.