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Shrimp Sauce
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
378Calories
75 gProtein
9 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories378 kcal
Protein75 g
Carbohydrates9.4 g
Fiber3.4 g
Sugars1.3 g
Total Fat6 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Cholesterol644 mg
Sodium2251 mg
Potassium942 mg
Calcium324 mg
Iron3.4 mg
Magnesium125 mg
Phosphorus940 mg
Zinc4.7 mg
Copper1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A260 mcg
Vitamin E3.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B124.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline6.4 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 451. The excerpt below is the record exactly as published.
SHRIMP SAUCE.— Pick the shrimps, and put them into a stew-pan with a little gravy. When hot, pour in some melted butter and some anchovy sauce ; add a little lemon pickle, and a trifle of cayenne
Cook this with the app: pantry check, scaling, and the assistant.