Frenchdinnernut-freeegg-freesoy-free
Shrimp Soup
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
298Calories
28 gProtein
9 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein28 g
Carbohydrates9.4 g
Fiber0 g
Sugars1.5 g
Total Fat18 g
Saturated Fat7.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol298 mg
Sodium778 mg
Potassium471 mg
Calcium261 mg
Iron13 mg
Magnesium69 mg
Phosphorus385 mg
Zinc99 mg
Copper7.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A32 mcg
Vitamin E2.8 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate26 mcg
Choline213 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 10. The excerpt below is the record exactly as published.
Shrimp Soup. One quart of oysters, 1-pint can shrimps, ^ coffee cup cream, 1 pint of veal stock or water, 1 tablespoon butter, 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.