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Shrimp Salad

Name: Shrimp Salad
Yield: 1 servings
Ingredients: One can shrimp; two hard boiled eggs chopped fine; one cup chopped celery; half cup cucumber pickle chopped fine; Mix with mayonnaise dressing; Season highly with white pepper; salt; one teaspoon of prepared mustard

From How we cook in Tennessee .., 1906

Serves 1

Recipe by Mrs. T. H. Temple.

Presented as published in 1906. 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

464Calories

19 gProtein

31 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein19 g

Carbohydrates31 g

Fiber9.1 g

Sugars1.8 g

Total Fat31 g

Saturated Fat6 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol386 mg

Sodium11103 mg

Potassium896 mg

Calcium311 mg

Iron6.5 mg

Magnesium76 mg

Phosphorus347 mg

Zinc2.1 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D2 mcg

Vitamin C8.4 mg

Vitamin A164 mcg

Vitamin E4.1 mg

Vitamin K23 mcg

Vitamin B60.4 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate58 mcg

Choline294 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 47. The excerpt below is the record exactly as published.

Shrimp Salad. — One can shrimp, two hard boiled eggs chop- ped fine, one cup chopped celery, half cup cucumber pickle chopped fine. Mix with mayonnaise dressing. Season highly with white pepper, salt to taste, one teaspoon of prepared must- ard (French mustard). Mix well. — Mrs. T. H. Temple. Salmon Salad. — One can of salmon, two hard boiled eggs chopped fine

Cook this with the app: pantry check, scaling, and the assistant.