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Shrimp Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
190Calories
35 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein35 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.6 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol348 mg
Sodium2199 mg
Potassium263 mg
Calcium254 mg
Iron4.1 mg
Magnesium63 mg
Phosphorus324 mg
Zinc3.2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C5.2 mg
Vitamin A3.5 mcg
Vitamin E2.4 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.6 mg
Folate15 mcg
Choline129 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 110. The excerpt below is the record exactly as published.
Shrimp Sauce. Make a butter sauce, and add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp
Cook this with the app: pantry check, scaling, and the assistant.