Baked Banana Milk Toast
From Science of food & cookery, 1921
A light luncheon option.
Presented as published in 1921. 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
617Calories
18 gProtein
118 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein18 g
Carbohydrates118 g
Fiber10 g
Sugars61 g
Total Fat11 g
Saturated Fat5.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol30 mg
Sodium448 mg
Potassium1303 mg
Calcium383 mg
Iron3.4 mg
Magnesium109 mg
Phosphorus361 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C71 mg
Vitamin A85 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate110 mcg
Choline76 mg
Caffeine0 mg
Water413 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 48. The excerpt below is the record exactly as published.
BAKED BANANA MILK TOAST ENGLISH BISCUIT MELON
Cook this with the app: pantry check, scaling, and the assistant.