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Baked Bananas
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Serve very hot.
Presented as published in 1902. 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
41Calories
0 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein0 g
Carbohydrates6.4 g
Fiber0 g
Sugars6.3 g
Total Fat1.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.8 mg
Sodium0.8 mg
Potassium3.5 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.6 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 131. The excerpt below is the record exactly as published.
Baked Bananaa Fili a baking dish with bananas which bave been peeled, cut in balves, lengthwise, and crosswise. To one banana allow two tablespoonf uls of water, one of sugar, one teaspoonf ul of melted butter, one of lemon juice, and a few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.