Shrimps— Mexican

Name: Shrimps— Mexican
Ingredients: a large onion; a tablespoon of color; two cut up tomatoes; half a teaspoon of sugar; half a teaspoon of grated chocolate; salt; vinegar; a cup of boiled rice; a cup of cooked shrimps; half a teaspoon of chile powder

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

358Calories

61 gProtein

29 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories358 kcal

Protein61 g

Carbohydrates29 g

Fiber6 g

Sugars16 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol447 mg

Sodium321 mg

Potassium1434 mg

Calcium229 mg

Iron2.5 mg

Magnesium138 mg

Phosphorus670 mg

Zinc4.6 mg

Copper1.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A121 mcg

Vitamin E1.8 mg

Vitamin K21 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate65 mcg

Choline26 mg

Caffeine0.2 mg

Water537 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.

SHRIMPS— MEXICAN Chop a large onion and fry in a tablespoon of color (No. 119) ; then add two cut up tomatoes, half a teaspoon each of sugar and grated chocolate, salt and vinegar. Simmer for fifteen minutes ; then add a cup of boiled rice, a cup of cooked shrimps and half a teaspoon of chile powder

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