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Shrimp Salad
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
242Calories
6 gProtein
5 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories242 kcal
Protein6 g
Carbohydrates5.4 g
Fiber0.4 g
Sugars0.1 g
Total Fat22 g
Saturated Fat3.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium383 mg
Potassium218 mg
Calcium61 mg
Iron1.6 mg
Magnesium10 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A4.3 mcg
Vitamin E3.4 mg
Vitamin K6.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.8 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 105. The excerpt below is the record exactly as published.
pour over a mayonnaise dressing, garnish with olives, and serve very cold. Canned salmon may be used. 200 THE NEW ANNIE DENNIS COOK BOOK Sardine Salad Wash the oil from a dozen sardines; remove the skin and bone. Put a head of crisp lettuce leaves in a salad bowl, chop up two hard boiled eggs, add the sardines to the lettuce, sprinkle with the egg, and pour over a plain salad dressing. Anchovy Salad Wash, skin and bone two anchovies, put in water to soak half an hour, drain, and dry them; then pro- ceed as for sardine salad. Sardines in Pepper Open and separate from the bones two boxes of sardines; boil hard three eggs, and when cold chop rather fine. Boil and cream six medium sized Irish potatoes, using one teacupful of sweet milk, one tea- spoonful of butter, and two raw eggs. Have ready twelve sweet bell peppers, capped, and seed removed. Mix sardines, eggs and potatoes, and fill the peppers. Fasten on the tops with toothpicks, place in a hot oven and cook for ten or fifteen minutes. Serve on a tea plate as an entree, garnishing with nasturtium leaves and flowers. Shrimp Salad Line a dish with crisp lettuce leaves. Mix together one plate of prepared shrimps (boiled and picked), two stalks of celery, pinch of salt. Place among the let- tuce leaves. Over this pour a mayonnaise dressing. Cut white of egg into rings, place an olive in each
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