dinnerpescatariangluten-freeegg-free
Shrimp Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
510Calories
35 gProtein
26 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein35 g
Carbohydrates26 g
Fiber2 g
Sugars19 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol272 mg
Sodium2377 mg
Potassium541 mg
Calcium143 mg
Iron1.9 mg
Magnesium90 mg
Phosphorus459 mg
Zinc2.5 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A97 mcg
Vitamin E2.8 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate29 mcg
Choline35 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 50. The excerpt below is the record exactly as published.
SHRIMP SAUCE — Pour one pint of poivrade sauce and but- ter sauce into a saucepan and boil until somewhat reduced. Thick- en the sauce with two ounces of lobster butter. Pick one and one-half pints of shrimps, put them into the sauce with a small quantity of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.