pescatariangluten-freedairy-freenut-freesoy-free
Shrimp Salad
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
31Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories31 kcal
Protein1.6 g
Carbohydrates5.7 g
Total Fat0.2 g
Cholesterol3.4 mg
Sodium55 mg
Potassium265 mg
Calcium32 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water164 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 162. The excerpt below is the record exactly as published.
SHRIMP SALAD — Take 1 can of shrimp, break them into 2 or 3 pieces each, add 2 sticks of celery, cut small, and 1 bunch of let- tuce, and cover with a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.