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Palusami (Baked Taro Leaf)
From Banquets of the nations, 1911
Serves 4
Use fresh taro leaves for best flavor.
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
40Calories
0 gProtein
2 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein0.4 g
Carbohydrates1.7 g
Fiber1 g
Sugars0.7 g
Total Fat3.8 g
Saturated Fat3.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium42 mg
Calcium1.8 mg
Iron0.3 mg
Magnesium3.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.2 mcg
Choline1.4 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 211. The excerpt below is the record exactly as published.
Palusami. (Baked Taro Leaf.) Squeeze dry and mash some cleaned taro leaves which have been cooked in sea water. Scrape a cocoanut
Cook this with the app: pantry check, scaling, and the assistant.