Baked and Steamed Bananas
From Principles of food preparation, 1914
Presented as published in 1914. 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
214Calories
3 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein2.6 g
Carbohydrates55 g
Fiber6.2 g
Sugars29 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.4 mg
Potassium859 mg
Calcium12 mg
Iron0.6 mg
Magnesium65 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 5. The excerpt below is the record exactly as published.
Remove the skin from bananas and weigh them. Steam and bake the same as tomatoes, allowing 20 m. for the first process, 15 m. for the second. Compare raw, baked, and steamed banana
Cook this with the app: pantry check, scaling, and the assistant.