Shrimp Sumbaloo
From Anglo-Indian cookery at home, 1895
Presented as published in 1895. 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
757Calories
44 gProtein
29 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein44 g
Carbohydrates29 g
Fiber7.6 g
Sugars14 g
Total Fat56 g
Saturated Fat48 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol326 mg
Sodium1180 mg
Potassium1183 mg
Calcium227 mg
Iron5.3 mg
Magnesium154 mg
Phosphorus730 mg
Zinc4 mg
Copper1.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate68 mcg
Choline29 mg
Caffeine0 mg
Water497 g
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 14. The excerpt below is the record exactly as published.
Shrimp Sumbaloo.” — Pull two dozen shrimps (more or less, according to size, if prawns), head, tail, and shell them; cut up into three or four, and mix with a little salt ; add an onion finely chopped up, two green chillies similarly treated, a teacupjful of cocoanut milk, a tahlespoonfnl of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.