pescatariangluten-freenut-freesoy-freefish-free
Shrimp Salad Dressing
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
360Calories
14 gProtein
8 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein14 g
Carbohydrates7.7 g
Fiber1.5 g
Sugars1.7 g
Total Fat31 g
Saturated Fat15 g
Monounsaturated Fat8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol432 mg
Sodium5035 mg
Potassium269 mg
Calcium110 mg
Iron2.1 mg
Magnesium21 mg
Phosphorus242 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate53 mcg
Choline297 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 52. The excerpt below is the record exactly as published.
Shrimp Salad Dressing. — Two eggs, one wineglass oil to each egg, quarter teacup cream, half saltspoon salt to each egg,, half teaspoon mustard, half lemon to each egg, capers to taste
Cook this with the app: pantry check, scaling, and the assistant.