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Shrimp Sauce
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
262Calories
0 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein0.5 g
Carbohydrates1.6 g
Fiber0.5 g
Sugars0.4 g
Total Fat29 g
Saturated Fat18 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol77 mg
Sodium4.3 mg
Potassium32 mg
Calcium13 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A246 mcg
Vitamin E0.9 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline7.6 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 118. The excerpt below is the record exactly as published.
Shrimp Sauce. — Make half a pint of melted butter, add a little lobster coral, cayenne, some pickled shrimps, a little essence of anchovies, and a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.