vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kulolo (Cocoanut and Taro Pudding)
From Banquets of the nations, 1911
Serves 8
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
138Calories
3 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein2.9 g
Carbohydrates30 g
Fiber2.2 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium405 mg
Potassium85 mg
Calcium118 mg
Iron12 mg
Magnesium13 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate49 mcg
Choline5.7 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 86. The excerpt below is the record exactly as published.
Kulolo. (Cocoanut and Taro Pudding.) Grate five cocoanuts, pour a quart and a half of boiling water over it, and stand for fifteen minutes ; squeeze through a cloth, and mix with grated taro ; add a little water — about a pint of water to a quart of cocoanut juice. Add a little sugar. Use two taro roots
Cook this with the app: pantry check, scaling, and the assistant.