Shrimp Salad
From Raleigh recipe book, 1925
Presented as published in 1925. 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
689Calories
148 gProtein
7 gCarbs
8 gFat
Full nutrition (17 nutrients)
Calories689 kcal
Protein148 g
Carbohydrates7.2 g
Total Fat7.7 g
Cholesterol1287 mg
Sodium4573 mg
Potassium1594 mg
Calcium648 mg
Iron4.9 mg
Magnesium222 mg
Phosphorus1825 mg
Zinc8.9 mg
Copper2 mg
Manganese0.3 mg
Vitamin B60 mg
Vitamin B129.4 mcg
Water846 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 16. The excerpt below is the record exactly as published.
SHRIMP SALAD One quart of fresh shrimp, or one large can of canned shrimp. Two heads of celery
Cook this with the app: pantry check, scaling, and the assistant.