Shrimp Sandwiches with Oyster a la Archibald

Name: Shrimp Sandwiches with Oyster a la Archibald
Ingredients: ten slices of bread; one quart of cooked oysters; one pound of small cooked shrimps; a teaspoonful of anchovy paste; three tablespoonfuls of butter; pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Recipe appears incomplete.

Presented as published in 1924. 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

No method was recorded for this recipe.

Nutrition per serving

2426Calories

211 gProtein

257 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories2426 kcal

Protein211 g

Carbohydrates257 g

Fiber13 g

Sugars16 g

Total Fat88 g

Saturated Fat13 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat23 g

Omega-30.6 g

Cholesterol1045 mg

Sodium3627 mg

Potassium3576 mg

Calcium912 mg

Iron100 mg

Magnesium544 mg

Phosphorus2698 mg

Zinc317 mg

Copper26 mg

Manganese17 mg

Vitamin D0.1 mcg

Vitamin C121 mg

Vitamin A1389 mcg

Vitamin E8.5 mg

Vitamin K43 mcg

Vitamin B61.2 mg

Vitamin B12273 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)5 mg

Niacin (B3)50 mg

Folate147 mcg

Choline7 mg

Caffeine0 mg

Water726 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 15. The excerpt below is the record exactly as published.

Shrimp Sandwiches with Oyster k la Archibald Sandwiches de Crevettes aux Huitres & V Archibald For ten sandwiches take ten slices of bread, one quart of cooked oysters, one pound of small cooked shrimps, a teaspoonful of anchovy paste, three tablespoonfuls of butter, pepper and salt

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