Americanpescatariangluten-freedairy-freenut-freesoy-free
Shrimp Salad
From The Landmarks club cook book, 1903
Serves 3
Serve chilled.
Presented as published in 1903. 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
627Calories
10 gProtein
7 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein10 g
Carbohydrates7 g
Fiber0 g
Sugars0.2 g
Total Fat63 g
Saturated Fat8.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat37 g
Omega-30 g
Cholesterol108 mg
Sodium792 mg
Potassium323 mg
Calcium96 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus142 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0 mcg
Vitamin E9.9 mg
Vitamin K61 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate3.8 mcg
Choline35 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 46. The excerpt below is the record exactly as published.
SHRIMP SALAD. One can of canned shrimps washed in cold water, dried with a soft towel. To every pint of shrimps allow nearly half a pint of mayonnaise dressing. Serve with lettuce
Cook this with the app: pantry check, scaling, and the assistant.