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Baked Bananas
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
302Calories
2 gProtein
61 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein2.3 g
Carbohydrates61 g
Fiber5.5 g
Sugars38 g
Total Fat8.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2.3 mg
Potassium760 mg
Calcium11 mg
Iron0.6 mg
Magnesium57 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A6.3 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate44 mcg
Choline21 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 106. The excerpt below is the record exactly as published.
14 cups sugar, 2 eggs, 14 cup Crisco, 4 squares chocolate, 114 cups flour, measured after sifting, 3 teaspoons’ baking powder, 1 teaspoon salt, % cup milk, and 1 teaspoon vanilla. Cream Crisco and sugar, add well beaten eggs, then chocolate melted, beat thoroughly. Sift salt and bak- ing powder with flour and add al- ternating with milk to previous mix- ture. Add flavoring last and beat thoroughly before pouring into a pan well greased with Crisco. Bake in a moderate oven about 40 minutes, May 9 Broiled Bluefish *Souffle Potatoes, Canadian Style Spinach Radish Roses Coffee Jelly, Whipped Cream Sponge Cakes Coffee *Souffle Potatoes, Canadian Style— Select 6 large even-sized potatoes, wash and scrub them, and when dry Stewed Apricots - A Calendar of Dinners bake them in hot oven until done. Cut off small portion of skin and re- move inside part while hot. Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nut- meg to taste, and work in 4 yolks of eggs. Beat whites of eggs to stiff froth, and stir lightly into mixture. Fill potato shells with this, and bake slowly for about % hour, or long enough for mixture to rise, and surface of it to brown. If liked, a little grated cheese can be incor- porated with mixture and sprinkled over top of potatoes just before baking second time. ) May 10 Haricot Soup Rice Fritters Tomatoes au Gratin *Baked Bananas Bread Cheese Coffee *Baked Bananas—Remove skins from 7 bananas and cut in halves length- wise. Put in shallow granite pan or on an old platter. Mix 2 tablespoons melted Crisco, 14 cup sugar, and 2 tablespoons lemon juice
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