pescatariangluten-freedairy-freenut-freesoy-freefish-free
Shrimp Salad
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
45Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein2.7 g
Carbohydrates5.2 g
Fiber0 g
Sugars0.1 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol47 mg
Sodium40 mg
Potassium224 mg
Calcium28 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.5 mcg
Choline37 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 255. The excerpt below is the record exactly as published.
Shrimp salad. Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives
Cook this with the app: pantry check, scaling, and the assistant.