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Baked Bananas
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
282Calories
1 gProtein
48 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein0.8 g
Carbohydrates48 g
Fiber1.6 g
Sugars41 g
Total Fat11 g
Saturated Fat6.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium2.6 mg
Potassium235 mg
Calcium7.5 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A94 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline9.2 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 43. The excerpt below is the record exactly as published.
BAKED BANANAS. Wash bananas, remove skins and cut in halves lengthwise, then in quarters. Put in shallow pan, add 2 T. melted butter, 1-3 C. sugar, 2 T. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.