Shrimp Salad a la Anglaise
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This is a complete salad and is served for lunch or dinner.
Presented as published in 1924. 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
4053Calories
146 gProtein
26 gCarbs
381 gFat
Full nutrition (33 nutrients)
Calories4053 kcal
Protein146 g
Carbohydrates26 g
Fiber0 g
Sugars1.4 g
Total Fat381 g
Saturated Fat52 g
Monounsaturated Fat86 g
Polyunsaturated Fat218 g
Cholesterol1234 mg
Sodium6738 mg
Potassium2226 mg
Calcium705 mg
Iron6 mg
Magnesium247 mg
Phosphorus1968 mg
Zinc10 mg
Copper2.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E57 mg
Vitamin K242 mcg
Vitamin B60.3 mg
Vitamin B129 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline3.4 mg
Caffeine0 mg
Water1415 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 63. The excerpt below is the record exactly as published.
Shrimp Salad a la Anglaise Salade aux Crevettes a V Anglaise Two pounds of shrimps, one head of lettuce, two green peppers, and two cups of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.