pescatariangluten-freenut-freeegg-freesoy-free
Shrimps, Stuffed
From Harper's cook book encyclopædia, 1902
Serves 1
Serve chilled.
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
354Calories
74 gProtein
2 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein74 g
Carbohydrates2.3 g
Fiber0 g
Sugars0 g
Total Fat5.6 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol648 mg
Sodium2262 mg
Potassium691 mg
Calcium306 mg
Iron2.5 mg
Magnesium107 mg
Phosphorus904 mg
Zinc4.4 mg
Copper1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B124.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.4 mg
Caffeine0 mg
Water385 g
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, Stuffed. — Peel off the shells of one pint of large shrimps, put them in a bowl of ice-water for thirty minutes, wipe them dry with a clean napkin, and split them in two, lengthwise, without separating them. Put in the centre of each one-half teaspoonful of anchovy but- ter
Cook this with the app: pantry check, scaling, and the assistant.