Shrimps à l'Espagnole

Name: Shrimps à l'Espagnole
Ingredients: half a pint of shrimps; six potatoes; six green tomatoes; a small onion; a teaspoonful of pepper; a spoonful of vinegar

From À la mode cookery, 1902

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

1096Calories

66 gProtein

211 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1096 kcal

Protein66 g

Carbohydrates211 g

Fiber30 g

Sugars43 g

Total Fat4.4 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol322 mg

Sodium1278 mg

Potassium5889 mg

Calcium400 mg

Iron13 mg

Magnesium351 mg

Phosphorus1214 mg

Zinc5.7 mg

Copper2.2 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C357 mg

Vitamin A231 mcg

Vitamin E2.9 mg

Vitamin K95 mcg

Vitamin B63.5 mg

Vitamin B122.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate229 mcg

Choline180 mg

Caffeine0 mg

Water1723 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Shrimps k I'Espagnole (Spanish recipe) Cook half a pint of shrimps and six potatoes separately. Make a sauce with six g-reen tomatoes, a small onion chopped and a teaspoonful of pepper and fry in oil. Put a spoonful of vinegar

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