Bacon and Bananas
From The National home cook book, 1900
Serve very hot.
Presented as published in 1900. 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
509Calories
11 gProtein
82 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein11 g
Carbohydrates82 g
Fiber9.4 g
Sugars44 g
Total Fat19 g
Saturated Fat6.5 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol32 mg
Sodium364 mg
Potassium1385 mg
Calcium21 mg
Iron1.1 mg
Magnesium103 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C31 mg
Vitamin A16 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B61.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate72 mcg
Choline58 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from The National home cook book (1900), page 44. The excerpt below is the record exactly as published.
BACON AND BANANAS—Chil and broil slices of Sata. x - then transfer to a hot platter. Have ready two or three large ripe bananas
Cook this with the app: pantry check, scaling, and the assistant.