pescatariangluten-freedairy-freenut-freesoy-free
Shrimp Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
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
305Calories
10 gProtein
0 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein10 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat30 g
Saturated Fat4.1 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat17 g
Cholesterol6.8 mg
Sodium266 mg
Potassium13 mg
Calcium5.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.4 mg
Vitamin K9.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 46. The excerpt below is the record exactly as published.
SHRIMP SALAD. Miss Mildred Patterson. Put into the dish in which it is to be served a layer of shrimp broken moderately fine, then a layer of eel- en" cut fine : pour over this three or four spoons of the mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.