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Shrimp Sauce
From The "A1" cookery book, 1901
Serves 1
The flavour is improved if a few of the heads and skins of the shrimps are boiled in a little water, and the water is then strained and used to make the white sauce.
Presented as published in 1901. 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
636Calories
47 gProtein
30 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein47 g
Carbohydrates30 g
Fiber0.8 g
Sugars10 g
Total Fat36 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol337 mg
Sodium2567 mg
Potassium737 mg
Calcium433 mg
Iron2.5 mg
Magnesium100 mg
Phosphorus692 mg
Zinc3.2 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate31 mcg
Choline37 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 62. The excerpt below is the record exactly as published.
Shrimp Sauce.— Pick half a pint of shrimps. Make half a pint of white sauce (page 91), add a teaspoon of anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.