vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Moolangi na Palya (Stuffed Carrots)
From Banquets of the nations, 1911
Serves 1
Ensure to fry until golden.
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
552Calories
17 gProtein
60 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein17 g
Carbohydrates60 g
Fiber21 g
Sugars22 g
Total Fat29 g
Saturated Fat1.3 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol0 mg
Sodium10016 mg
Potassium2000 mg
Calcium292 mg
Iron4.6 mg
Magnesium174 mg
Phosphorus465 mg
Zinc2.8 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A3788 mcg
Vitamin E4.5 mg
Vitamin K66 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate90 mcg
Choline44 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 131. The excerpt below is the record exactly as published.
Moolangi na Palya. (Stuffed Carrots.) Clean some carrots and cut them into two-and-a-half inch lengths, then cut little pieces off the ends of each 3'7 BANQUETS OF THE NATIONS length, and fry the whole in ghee. When fried, scoop out the centre of the carrots, leaving one end closed, and fill them with the following mixture : — One ounce each of chopped almonds and pistachio nuts (first skinning the nuts), a little grated carrot, a saltspoonful of salt, and a tablespoonful of Garam Masala
Cook this with the app: pantry check, scaling, and the assistant.