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Shrimp Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
39Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories39 kcal
Protein1.6 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.9 g
Total Fat0.8 g
Saturated Fat0.1 g
Cholesterol3.4 mg
Sodium114 mg
Potassium239 mg
Calcium28 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 331. The excerpt below is the record exactly as published.
SHRIMP SALAD.— Wash and drain 1 can of shrimps and break into pieces not too fine. Reserve a few whole ones. Cut equal quantity of celery in pieces % inch long; wrap in a piece of muslin wrung out of cold water and keep in cold place away from the air until ready to serve. When ready to serve, mix carefully with salad dressing. Arrange lettuce leaves
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