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Shrimps a la Mayonnaise
From Cookery for every household, 1914
Serves 2
Small portions may be served on lettuce leaves.
Presented as published in 1914. 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
49Calories
2 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein1.8 g
Carbohydrates7.1 g
Fiber1.9 g
Sugars1.9 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol7.7 mg
Sodium115 mg
Potassium154 mg
Calcium37 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K211 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline5.2 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 803. The excerpt below is the record exactly as published.
Shrimps a la Mayonnaise (Salade de Crevettes) Shrimps. Mayonnaise sauce. Lemon and parsley
Cook this with the app: pantry check, scaling, and the assistant.