Dola-Dola
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
6147Calories
52 gProtein
501 gCarbs
464 gFat
Full nutrition (34 nutrients)
Calories6147 kcal
Protein52 g
Carbohydrates501 g
Fiber28 g
Sugars463 g
Total Fat464 g
Saturated Fat226 g
Monounsaturated Fat172 g
Polyunsaturated Fat41 g
Omega-31.4 g
Cholesterol926 mg
Sodium54 mg
Potassium1775 mg
Calcium718 mg
Iron8.7 mg
Magnesium622 mg
Phosphorus1194 mg
Zinc7.5 mg
Copper2.4 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2945 mcg
Vitamin E68 mg
Vitamin K30 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.7 mg
Niacin (B3)8.4 mg
Folate113 mcg
Choline199 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 13. The excerpt below is the record exactly as published.
Dola-Dola.”' Make a thick syrup of a pound of sugar, and mix it with a pound of Bengal rice i)Owder. Give it a gentle boil, after which add half a pound of sliced almonds, the milk of two cocoanuts, and a pint of melted butter
Cook this with the app: pantry check, scaling, and the assistant.