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Shrimp Chatney
From Modern cookery, in all its branches, 1884
Serves 2
Serve with curries, steaks, cutlets, cold meat, and fish.
Presented as published in 1884. 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
580Calories
74 gProtein
7 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein74 g
Carbohydrates6.8 g
Fiber0.9 g
Sugars0.2 g
Total Fat29 g
Saturated Fat2 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol644 mg
Sodium2249 mg
Potassium773 mg
Calcium313 mg
Iron3.7 mg
Magnesium120 mg
Phosphorus914 mg
Zinc4.7 mg
Copper1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E8.5 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B124.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.8 mcg
Choline2.6 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 150. The excerpt below is the record exactly as published.
SHRIMP CHATNEY. ( Mauritian Receipt.') Shell with care a quart of fresh shrimps (for the mode of doing this see Chapter III.), mince them quickly upon a dish with a large sharp knife, then turn them into a mortar and pound them to a per- fectly smooth paste. Next, mix with them very gradually two or three spoonsful of salad oil of the best quality, some young green chilies chopped small (or when these cannot be procured, some good cayenne pepper as a substitute), some young onions finely minced, a little salt if required, and as much vinegar or strained lemon juice as will render the sauce pleasantly acid. Half a saltspoonful or more of powdered ginger
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