pescatarianegg-freesoy-free
Ihraepah Oedang (Shrimp Fritters)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
106Calories
18 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein18 g
Carbohydrates5.2 g
Fiber0.9 g
Sugars2.1 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol154 mg
Sodium3009 mg
Potassium264 mg
Calcium199 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus233 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C2.8 mg
Vitamin A0.1 mcg
Vitamin E3.9 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline4.3 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 172. The excerpt below is the record exactly as published.
Ihraepah oedang. (Shrimp Fritters.) Boil a pound of shrimps, shell them, and pound the meat to a paste. Slice an onion very thin, and fry in cocoanut oil ; add half a teaspoonful of ginger, half a teaspoonful of cinnamon, half a teaspoonful of green chillies, all ground, and same quantity of salt. Fry in the oil in which the onions were cooked. Mix all the ingredients together with a teacupful of cocoanut milk and sufficient rice flour to bind
Cook this with the app: pantry check, scaling, and the assistant.