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Bite Kelia (Baked Banana and Cocoanut)
From Banquets of the nations, 1911
Serves 2
Other fruits can be cooked similarly.
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
695Calories
2 gProtein
141 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein2 g
Carbohydrates141 g
Fiber4.7 g
Sugars122 g
Total Fat17 g
Saturated Fat10 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol49 mg
Sodium2.8 mg
Potassium646 mg
Calcium10 mg
Iron0.5 mg
Magnesium49 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline18 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 146. The excerpt below is the record exactly as published.
Bite Kelia. (Baked Banana and Cocoanut.) Take a teacupful of grated cocoanut and fry it till quite brown in a little ghee. Now stir in a few small cardamoms, a pinch of saffron, a teacupful of sugar, and sufficient rose water to make a soft mass when the sugar is melted. Peel, slice through the middle longwise, and cut into two-inch lengths three bananas ; put them on a dish in which you have poured one ounce of melted ghee
Cook this with the app: pantry check, scaling, and the assistant.