Baked Bananas
From The school kitchen textbook, 1915
Presented as published in 1915. 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
124Calories
1 gProtein
32 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein1.3 g
Carbohydrates32 g
Fiber3.1 g
Sugars19 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.2 mg
Sodium1.5 mg
Potassium435 mg
Calcium6.7 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline12 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 91. The excerpt below is the record exactly as published.
Baked Bananas Peel, halve them each way, allow one teaspoon sugar, one teaspoon lemon juice and half teaspoon butter for each banana ; put them in earthen baking dish ; nearly cover with hot water
Cook this with the app: pantry check, scaling, and the assistant.