Baked Bananas, No. 1

Name: Baked Bananas, No. 1
Ingredients: Select bananas that are not quite ripe; some melted currant jelly

From Luncheons, 1902

Presented as published in 1902. 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

214Calories

3 gProtein

55 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories214 kcal

Protein2.6 g

Carbohydrates55 g

Fiber6.2 g

Sugars29 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium2.4 mg

Potassium859 mg

Calcium12 mg

Iron0.6 mg

Magnesium65 mg

Phosphorus53 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A7.2 mcg

Vitamin E0.2 mg

Vitamin K1.2 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate48 mcg

Choline24 mg

Caffeine0 mg

Water180 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 51. The excerpt below is the record exactly as published.

BAKED BANANAS, No. 1 Select bananas that are not quite ripe, detach the skins. Bake the bananas in the skins for twenty to thirty minutes, or until tender but not soft. Turn them out of the skins, lay them in an even row on a hot dish, and pour over them some melted currant jelly

Cook this with the app: pantry check, scaling, and the assistant.