Baked Bananas
From Efficiency in home-making and first-aid to good cooking, 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
1102Calories
8 gProtein
234 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1102 kcal
Protein8.2 g
Carbohydrates234 g
Fiber19 g
Sugars156 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol58 mg
Sodium14 mg
Potassium2634 mg
Calcium49 mg
Iron1.9 mg
Magnesium199 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A206 mcg
Vitamin E1.4 mg
Vitamin K5.5 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate154 mcg
Choline78 mg
Caffeine0 mg
Water675 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 55. The excerpt below is the record exactly as published.
BAKED BANANAS. 6 bananas. 6 tablespoons hot water. 1/3 cup sugar. 3 tablespoons lemon juice. 2 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.