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Shrimps with Tomato a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an appetizer for luncheon or dinner.
Presented as published in 1918. 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
636Calories
97 gProtein
24 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein97 g
Carbohydrates24 g
Fiber6.8 g
Sugars7.3 g
Total Fat21 g
Saturated Fat8.9 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.6 g
Cholesterol661 mg
Sodium11915 mg
Potassium1257 mg
Calcium409 mg
Iron4.7 mg
Magnesium152 mg
Phosphorus1001 mg
Zinc5.1 mg
Copper1.6 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C19 mg
Vitamin A630 mcg
Vitamin E7.8 mg
Vitamin K21 mcg
Vitamin B60.6 mg
Vitamin B124.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate36 mcg
Choline32 mg
Caffeine0 mg
Water410 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 23. The excerpt below is the record exactly as published.
Shrimps with Tomato a la Ericsson Hammond Crevettes aux Tomates a la Ericsson Hammond One pound shrimps, three tablespoons dissolved Cox’s gelatine, cayenne pepper, salt, four tablespoons whipped cream
Cook this with the app: pantry check, scaling, and the assistant.