Shrimp Stew

Name: Shrimp Stew
Ingredients: One pint milk, boiling hot; one cup cream; juice and grated rind of one lemon; yolks of two eggs (raw); one tablespoon flour; one pint of shrimp, broken in pieces; flavor with sherry if possible

From Dainty recipes, 1950

Presented as published in 1950. 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

1634Calories

109 gProtein

50 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories1634 kcal

Protein109 g

Carbohydrates50 g

Fiber2.8 g

Sugars26 g

Total Fat113 g

Saturated Fat60 g

Monounsaturated Fat24 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol1315 mg

Sodium2625 mg

Potassium1936 mg

Calcium1132 mg

Iron5.3 mg

Magnesium201 mg

Phosphorus1752 mg

Zinc8.4 mg

Copper1.1 mg

Manganese0.3 mg

Vitamin D6.7 mcg

Vitamin C53 mg

Vitamin A317 mcg

Vitamin E1.4 mg

Vitamin K5.9 mcg

Vitamin B60.6 mg

Vitamin B128.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.4 mg

Folate71 mcg

Choline386 mg

Caffeine0 mg

Water1116 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 1. The excerpt below is the record exactly as published.

SHRIMP STEW One pint milk, boiling hot. Put into this one cup cream; juice and grated rind of one lemon; yolks of two eggs (raw) ; one tablespoon flour; add one pint of shrimp, broken in pieces, (not cut) flavor with sherry if possible

Cook this with the app: pantry check, scaling, and the assistant.