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Shrimp Salad

Name: Shrimp Salad
Yield: 4 servings
Ingredients: To one can of shrimps; six small sticks of celery; raw yolks of two eggs; a teaspoonful of salt; half as much mustard powder; Add a pint of good oil; a small pinch of cayenne pepper; the juice of one lemon

From Twentieth century home cook book, 1905

Serves 4

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

49Calories

4 gProtein

2 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories49 kcal

Protein3.9 g

Carbohydrates2.3 g

Fiber0 g

Sugars0.1 g

Total Fat2.6 g

Saturated Fat8 g

Monounsaturated Fat69 g

Polyunsaturated Fat28 g

Omega-38.1 g

Cholesterol96 mg

Sodium689 mg

Potassium200 mg

Calcium45 mg

Iron0.5 mg

Magnesium12 mg

Phosphorus70 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E19 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate12 mcg

Choline74 mg

Caffeine0 mg

Water78 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 87. The excerpt below is the record exactly as published.

SHRIMP SALAD. To one can of shrimps, well washed and broken, add six small sticks of celery. The ma5fonnaise sauce is made of the raw yolks of two eggs, well beaten ; a teaspoonful of salt and half as much mustard powder, worked well into the egg. Add a pint of good oil, pouring in a few drops at a time ; when the sauce is very stiff, add a small pinch of cayenne pep- per and the juice of one lemon

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