Bacon and Bananas
From Standard Paper-Bag Cookery, 1912
Ensure bananas are firm.
Presented as published in 1912. 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
332Calories
7 gProtein
55 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein6.7 g
Carbohydrates55 g
Fiber6.2 g
Sugars29 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol20 mg
Sodium228 mg
Potassium920 mg
Calcium14 mg
Iron0.7 mg
Magnesium69 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C21 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B61 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate48 mcg
Choline38 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 30. The excerpt below is the record exactly as published.
Bacon and Bananas. — Peel firm bananas, halve them lengthwise, dust lightly with pepper and wrap each in a thin slice of streaky bacon
Cook this with the app: pantry check, scaling, and the assistant.