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Shrimps in Jelly
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with mayonnaise.
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
71Calories
5 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein4.5 g
Carbohydrates14 g
Fiber2.1 g
Sugars1.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium154 mg
Potassium89 mg
Calcium55 mg
Iron4.3 mg
Magnesium8.9 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline5.3 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 169. The excerpt below is the record exactly as published.
Shrimps in Jelly. — A box of shrimps is turned out into ice -water for an hour to remove their fishy taste ; meanwhile a lemon jelly is made without the usual sweetening, by dissolving half a box of powdered gelatine in three table-spoonfuls of water, adding to it half a pint of boiling water and the juice of two lemons, with a very little salt
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