Shrimp Salad With Peas
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
228Calories
19 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein19 g
Carbohydrates15 g
Fiber4.1 g
Sugars4.5 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol386 mg
Sodium302 mg
Potassium627 mg
Calcium133 mg
Iron2.9 mg
Magnesium50 mg
Phosphorus320 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C29 mg
Vitamin A188 mcg
Vitamin E1.1 mg
Vitamin K18 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate94 mcg
Choline315 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 19. The excerpt below is the record exactly as published.
Shrimp Salad With Peas 1 can of shrimp or one cupful of fresh shrimp y% cup diced celery 2 hard cooked eggs l/2 cup of peas
Cook this with the app: pantry check, scaling, and the assistant.