Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp cornstarch boil water
- 2 eggs 3 large china oranges 1 ¢ sugar 2 tbsp cornstarch boil water
- 3 large china oranges 1 ¢ sugar 2 tbsp cornstarch boil water
- 1 egg 1 qt
- 21 coconut the coconut may be used both in the ripe
- 25 per cent
- 14 per cent
- one way
- 2 tbsp
- salt
Directions
3 e@ water 2 eggs 3 large China oranges 1 ¢ sugar 2 tbsp cornstarch Boil water and add moistened cornstarch. Stir until it
thickens; then add yolks of eggs beaten with the sugar and orange juice. Stir one minute, and pour into glass dish, or sherbet glasses. Make a meringue of the egg whites, and flavor with juice, and grated skin of a China orange.
CHINA ORANGE SHERBET. White 1 egg 1 qt. water 2 ¢ sugar 14, e China orange juice Boil the sugar and water 20 minutes, stirring until the sugar is dissolved. Cool and add China orange juice. Freeze, and when partly frozen add the beatex white of egg.
The coconut may be used both in the ripe and unripe state. It ranks high in food value, containing 25 per cent. fat and 14 per cent. starch. The milk is a refreshing drink, and may be used in place of cow’s milk. To extract the milk from old coconuts, grate coconut and pour over it boiling water, 1 pt. to a coconut. Stir well, strain and squeeze through a cotton cloth.
To keep grated coconut, sprinkle it with sugar and place on a sieve in the sun to dry.
‘““KOELE PALAU”’
Mash baked or boiled sweet potato and pour over an equal measure of grated coconut milk. Sweeten to taste. Serve hot.
‘““HAUPIA.”’
Take equal measures of pia or cornstarch and grated co- conut. Soften the pia with water. Heat the sweetened co- conut milk and pour in pia gradually. Stir only one way, until very smooth. Serve cold, Pia is an Hawaiian starch.
‘“KULOLO.’’
Mix well 114% lbs. grated raw taro with the milk and strained juice of a grated coconut. Add a little salt and enough sugar to take away the sharp biting taste of the taro, about 2 tbsp. Bake slowly for 2 or 3 hours. Sweet potatoes can be used instead of taro.