Ulva or Halwa
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
9194Calories
53 gProtein
1238 gCarbs
464 gFat
Full nutrition (25 nutrients)
Calories9194 kcal
Protein53 g
Carbohydrates1238 g
Fiber15 g
Sugars905 g
Total Fat464 g
Saturated Fat272 g
Polyunsaturated Fat18 g
Cholesterol1361 mg
Sodium9.1 mg
Potassium807 mg
Calcium87 mg
Iron7.5 mg
Magnesium162 mg
Phosphorus590 mg
Zinc4.4 mg
Copper1.1 mg
Manganese3 mg
Vitamin C0 mg
Vitamin B60.4 mg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate762 mcg
Water58 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.
a pound of “ soojee,” or semolina, and, with a little water, work it well, and set it by for the night. In the morning pour a little warm water on the mass, mash thoroughly with a strong wooden spoon, strain through a coarse cloth, and let the milk-like liquid thus extracted stand for half the day. Kow, with a spoon, carefully remove any clear water you may find standing. -on the surface of the extract. Have ready a teacupful of almond paste (make it yourself), two pounds of sugar, one pound of “ ghee ” or butter, and a phial of strong rose water
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