dinnerpescatariannut-freeegg-freesoy-free
Shrimp Sauce
From The new practical housekeeping, 1890
Serves 2
Garnish with whole shrimps.
Presented as published in 1890. 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
398Calories
43 gProtein
49 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories398 kcal
Protein43 g
Carbohydrates49 g
Fiber6 g
Sugars1.5 g
Total Fat11 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.5 g
Cholesterol338 mg
Sodium11365 mg
Potassium669 mg
Calcium330 mg
Iron18 mg
Magnesium88 mg
Phosphorus527 mg
Zinc2.8 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A260 mcg
Vitamin E3.7 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate83 mcg
Choline13 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 98. The excerpt below is the record exactly as published.
Shrimp Sauce. — Free a pint of shrimps from bits of sea-grass and broken shells, throw them into saltea boiling water, and boil them for a few moments, until the shells turn red, then drain them and break oflT the heads, legs and shells ; the available part is the flesh of the tails. After the shrimp are prepared, put a tablespoon each of butter and flour in a saucepan over the fire and stir tnem until they are smoothly blended ; then gradually stir in a pint boiling water, season the sauce with two saltspoons salt and a liberal dust of cayenne
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