pescatariangluten-freedairy-freenut-freesoy-free
Shrimp Salad
From How we cook in Tennessee .., 1906
Serves 2
This dressing will do for crabs also.
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
359Calories
50 gProtein
4 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein50 g
Carbohydrates4.1 g
Fiber1.1 g
Sugars1.4 g
Total Fat13 g
Saturated Fat5.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol695 mg
Sodium4929 mg
Potassium520 mg
Calcium228 mg
Iron2.9 mg
Magnesium75 mg
Phosphorus649 mg
Zinc3.4 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C0.3 mg
Vitamin A156 mcg
Vitamin E1.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B123.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate46 mcg
Choline294 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 10. The excerpt below is the record exactly as published.
Shrimp Salad. — Boil the shrimp in salt water, and remove the shells. Then make a dressing of the yolks of four hard- boiled eggs, creamed until smooth, one-fourth of a teaspoonful of cayenne pepper, one teaspoonful of black pepper, two table- spoonfuls of mustard, and one of' salt, one teacup of vinegar, two tablespoonfuls of olive oil
Cook this with the app: pantry check, scaling, and the assistant.