pescatariangluten-freedairy-freenut-freesoy-free

Shrimp Salad No. 2

Name: Shrimp Salad No. 2
Yield: 2 servings
Ingredients: 2 cups shrimp; V2 cup chopped celery; 2 hard boiled eggs, sliced; 14 cup mayonnaise; 2 green peppers, cut in rings

From Atlanta women's club cook book, 1921

Serves 2

Presented as published in 1921. 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

447Calories

44 gProtein

4 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein44 g

Carbohydrates4.4 g

Fiber0.1 g

Sugars0.7 g

Total Fat28 g

Saturated Fat4.9 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat13 g

Omega-31.5 g

Cholesterol520 mg

Sodium1416 mg

Potassium587 mg

Calcium207 mg

Iron1.9 mg

Magnesium66 mg

Phosphorus558 mg

Zinc2.9 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C15 mg

Vitamin A79 mcg

Vitamin E1.4 mg

Vitamin K45 mcg

Vitamin B60.1 mg

Vitamin B122.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate27 mcg

Choline156 mg

Caffeine0 mg

Water303 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 35. The excerpt below is the record exactly as published.

SHRIMP SALAD NO. 2. 2 cups shrimp. V2 cup chopped celery. 2 hard boiled eggs, sliced. 14 cup mayonnaise. 2 green peppers, cut in rings

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