pescatariannut-freeegg-freesoy-free
Shrimp Sandwiches
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
59Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein1.6 g
Carbohydrates13 g
Fiber1.4 g
Sugars0.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0.3 mg
Sodium189 mg
Potassium95 mg
Calcium21 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7.5 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline7.1 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 268. The excerpt below is the record exactly as published.
Shrimp Sandwiches.— Pound some pickled Shrimps and their shells, throwing away the heads. Add a little butter, and pepper, but no salt. Spread this puree on brown bread
Cook this with the app: pantry check, scaling, and the assistant.