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Shrimp Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
634Calories
47 gProtein
30 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories634 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
Sodium2056 mg
Potassium718 mg
Calcium430 mg
Iron2.5 mg
Magnesium88 mg
Phosphorus692 mg
Zinc3.2 mg
Copper0.5 mg
Manganese0.2 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)1.5 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 59. The excerpt below is the record exactly as published.
SHEIMP SAUCE, ^ pt. shrimps J pt. white sauce
Cook this with the app: pantry check, scaling, and the assistant.