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Baked Bananas
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
145Calories
1 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein1.4 g
Carbohydrates30 g
Fiber3.1 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium453 mg
Calcium8 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C10 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)0.9 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 83. The excerpt below is the record exactly as published.
Baked Bananas. Peel bananas and cut in thick slices lengthwise. Pat in baking ' dish, sprinkle over some granulated sugar, cook a chestnut brown. One wineglass of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.