Baked Bananas
From Lillian Massey school recipes, 1913
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
1035Calories
8 gProtein
266 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1035 kcal
Protein8 g
Carbohydrates266 g
Fiber19 g
Sugars189 g
Total Fat14 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium17 mg
Potassium2617 mg
Calcium48 mg
Iron2 mg
Magnesium199 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A22 mcg
Vitamin E0.8 mg
Vitamin K3.6 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate150 mcg
Choline72 mg
Caffeine0 mg
Water807 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 7. The excerpt below is the record exactly as published.
BAKED BANANAS, 6 bananas. 2 tbsp. lemon juice. 1 tbsp. butter. = Cc. sugar. x C. water
Cook this with the app: pantry check, scaling, and the assistant.