Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
867
Calories
49g
Protein
21g
Fat
118g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup shrimp
- one cup peas
- one-eighth teaspoonful paprika
- one-half cups milk
- two tablespoonfuls butter
- one tea- spoonful salt
- one large tablespoonful flour
Directions
1
One cup shrimp, one cup peas, one-eighth teaspoonful paprika, one and one-half cups milk, two tablespoonfuls butter, one tea- spoonful salt, one large tablespoonful flour. Break shrimp in small pieces. Melt butter in chafing dish, mixing flour well with it, then pour in milk gradually. As soon as the sauce thickens add shrimp and peas and seasoning, bring to boiling point and serve. B. T. H.
By Friday club, Yarmouth, Mass. [from old catalog] ·
Recipe sourced from
internet_archive