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Baked Bananas
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
52Calories
0 gProtein
13 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein0.4 g
Carbohydrates13 g
Fiber1 g
Sugars9.1 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium1 mg
Potassium144 mg
Calcium2.7 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus9.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8 mcg
Choline3.9 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Kirmess cook book (1907), page 129. The excerpt below is the record exactly as published.
BAKED BANANAS. Tested. Strip off one-third of the skin of each, and with a silver knife loosen the skin around the fruit. Ar- range in a baking-pan with the stripped side upper- most. On each banana place a quarter teaspoonf ul of butter, sprinkle with one teaspoonful of sugar and a half teaspoonful of water
Cook this with the app: pantry check, scaling, and the assistant.