Estimated Nutrition (whole recipe, rough)
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Date | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 0 |
| Pomelo | not in our table | 0 |
| Fruit | not in our table | 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
- 4 bananas
- 2 oranges
- 1 thsp lemon juice
- 1 orange
- 2 bananas
- 4 figs
- 6 dates
- 16 almonds
- 2 apples
- 1 small pineapple
- 1 papaya
- 3 lemons
- 1 pomelo
- 72 fruit punch -- 2
- 1 bottle maraschino cherries sugar
- 1 pineapple 6 oranges 6 lemons sugar 1 papaya ginger ale cube pineapple
- 6 oranges 6 lemons sugar 1 papaya ginger ale cube pineapple
- 6 lemons sugar 1 papaya ginger ale cube pineapple
- 1 papaya ginger ale cube pineapple
- 6 bottles of ginger ale when ready to serve
- 73 pod euncheon
- 5 cents tomatoes
- 5 cents onions
- 4 whole chili peppers
- three waters
- four thicknesses of banana leaves
- lemon juice
- ginger
- salt
Directions
Mash 4 bananas. Add 2 oranges, pulp and juice, and 1 thsp lemon juice, and mix with 2 c powdered sugar. Soak 14 box gelatine in 14 ec cold water 5 minutes and dissolve over boiling water. Add this to the fruit mixture and cool in ice water. When it thickens, fold in 2 ¢ whipped cream. Place
on ice and serve cold. FRUIT JELLY.
Slice 1 orange, 2 bananas, and 4 figs. Seed 6 dates and 4% e grapes, and chop 16 almonds. Soak 14 box gelatine in 14 e cold water 5 minutes. Make a syrup of 11% e boiling water and 2 ¢ sugar, and dissolve the gelatine in it. Strain and place in ice water. When it thickens, stir in the fruit. Place on ice, and serve with whipped cream.
FRUIT SALAD—1.
Take fresh pineapple, papaya, and celery. Cut in small pieces, and add seeded grapes. Serve on lettuce leaves with mayonnaise dressing.
FRUIT SALAD—2.
Fill half a pomelo skin with minced bananas, pomelo, apples, and a very little pineapple. Put sliced or chopped walnuts on top, and cover with mayonnaise.
FRUIT SALAD—3,
Slice 2 bananas, 2 apples, 1 small pineapple, and 1 papaya. Mix the fruits and serve on lettuce leaves. Cover fruit with whipped cream.
FRUIT PUNCH—1.
Take juice of 3 lemons, 2 oranges, and 1 pomelo. Add 1 qt. water (part mineral water), and large slices of pineapple. Sweeten and serve iced.
FRUIT PUNCH—2.
1 e grenadine 1 ¢ orange juice 14 ¢@ lemon juice 1 ¢ pineapple juice 1 ec strong tea 1 bottle maraschino cherries
Sugar or sugar syrup. Combine all, sweeten to taste, and add mineral water, if desired. FRUIT PUNCH—3. 1 pineapple
6 oranges 6 lemons sugar 1 papaya ginger ale
Cube pineapple and papaya. Add juices of oranges and lemons. Sweeten to taste and add 5 or 6 bottles of ginger
ale when ready to serve.
POD EUNCHEON; COOKED OVER ORDINARY FIRE
TaBLE ARRANGEMENT.
Cover the table cloth with ferns. At each place put a bowl of poi, salt dish, or shell containing kukui nut, or mamona, a small side plate with native salt, few cooked shrimps, native onions, radishes, and chili peppers.
One can buy the cooked kukui nuts, or mamona at the market. Crack the shells open and take out the kernel. Pound this with Hawaiian salt in a wooden dish, or mortar. The Kauai red salt can be bought at the market by asking for paa- kai ulaula o Kauat.
First Course.
Salmon lomilomi. A salmon belly, 5 cents tomatoes, 5 cents onions. Soak salmon over night, pick to pieces, remov- ing white membrances. Slice onions and tomatoes, remove skins, add 3 or 4 whole chili peppers, mix all thoroughly and place on ice. Serve in large glass dish with lump of ice. SECOND COURSE.
Mullet, or kwmu, small ones for individual service if possible. Clean fish, sprinkle with coarse salt, tie up in ti leaves, and broil.
Turrp Course.
Chicken, luau, sweet potatoes. Old fowl may be used. Cut chicken in pieces, scald luau in three waters, and serub potatoes well. Take agate bowl that will fit your steamer, and line with banana leaves. Pack tight into it the chicken, scalded luau, and fill up any vacancies with sweet potatoes. Scatter in coarse salt, cover all with ti leaves, about four thicknesses of banana leaves, folded cloth, and then cover of the steamer. Weight this down with stones or wood, so that it will be impossible for any steam to escape, and do not open until ready to serve. Cook 514 to 6 hours. A fireless cooker can be used for this.
FourtH Course.
This may be an Hawaiian pudding, such as papaiee (page 17), koele palau, or haupa (page 21). Or serve ice cream, cake, and coffee after the guests have left the table.
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