dinnerpescatariangluten-freeegg-free
Shrimp Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
604Calories
37 gProtein
34 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein37 g
Carbohydrates34 g
Fiber2.7 g
Sugars25 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.3 g
Omega-30.1 g
Cholesterol272 mg
Sodium2864 mg
Potassium627 mg
Calcium151 mg
Iron2.3 mg
Magnesium107 mg
Phosphorus498 mg
Zinc2.8 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A97 mcg
Vitamin E3.6 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate37 mcg
Choline46 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 50. The excerpt below is the record exactly as published.
SHRIMP SAUCE — Pour one pint of poivrade sauce and but- ter sauce into a saucepan and boil until somewhat reduced. Thick- en the sauce with two ounces of lobster butter. Pick one and one-half pints of shrimps, put them into the sauce with a small quantity of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.