Baked Banana
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
247Calories
0 gProtein
64 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein0.1 g
Carbohydrates64 g
Fiber0.1 g
Sugars63 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.6 mg
Sodium1.4 mg
Potassium23 mg
Calcium2.5 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.1 mcg
Choline1.1 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 63. The excerpt below is the record exactly as published.
BAKED BANANA. 4 banana. 5 tbsp. sugar. 1 tbsp. water. + tsp. butter. 4 tsp. tentot juice
Cook this with the app: pantry check, scaling, and the assistant.