pescatariangluten-freedairy-freenut-freesoy-free
Shrimp Salad (Salade de Crevettes) a la Mathilda
From The Swedish, French, American cook book, 1918
Serves 6
Salad for luncheon or dinner.
Presented as published in 1918. 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
703Calories
24 gProtein
13 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories703 kcal
Protein24 g
Carbohydrates13 g
Fiber1.2 g
Sugars9.5 g
Total Fat64 g
Saturated Fat8.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat36 g
Cholesterol206 mg
Sodium1107 mg
Potassium319 mg
Calcium108 mg
Iron1 mg
Magnesium39 mg
Phosphorus319 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A2 mcg
Vitamin E9.5 mg
Vitamin K20 mcg
Vitamin B60 mg
Vitamin B121.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline3.7 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 450. The excerpt below is the record exactly as published.
hrimp Salad ( Salade de Crevettes ) a la Mathilda Two grape fruits, two pounds shrimps, two Spanish peppers, one green pepper, three large apples, and a pint of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.