Shrimp Salad
From The Raleigh cook book, 1907
A refreshing salad option.
Presented as published in 1907. 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
157Calories
14 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories157 kcal
Protein14 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.4 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol386 mg
Sodium228 mg
Potassium259 mg
Calcium81 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus226 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.
Shrimp Salad. eggs; mayonnaise. Wash and drain the shrimps and mix with the celery. Chop the _ egg fine and sprinkle over the top; add the mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.