Shrimp Salad (Congealed)

Name: Shrimp Salad (Congealed)
Ingredients: 9 hard-boiled eggs; 2 cans shrimp or lobster; 1 bunch celery; 1 bottle of little sweet gherkin pickles; 1 box of gelatine

From The housewife's aid, 1950

Recipe attributed to Mrs. S. C. Sitterson.

Presented as published in 1950. 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

650Calories

57 gProtein

5 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories650 kcal

Protein57 g

Carbohydrates4.6 g

Fiber0 g

Sugars1.7 g

Total Fat43 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.6 g

Omega-30.2 g

Cholesterol1674 mg

Sodium678 mg

Potassium727 mg

Calcium271 mg

Iron7.9 mg

Magnesium58 mg

Phosphorus900 mg

Zinc5.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A720 mcg

Vitamin E4.7 mg

Vitamin K1.4 mcg

Vitamin B60.8 mg

Vitamin B124 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)0.3 mg

Folate212 mcg

Choline1323 mg

Caffeine0 mg

Water381 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 10. The excerpt below is the record exactly as published.

SHRIMP SALAD—(CONGHALED) 9 hard-boiled eggs 2 cans shrimp or lobster 1 bunch celery 1 bottle of little sweet gherkin pickles 1 box of gelatine

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