vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Bananas with Pineapple and Cherries
From Harper's cook book encyclopædia, 1902
Serves 2
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
489Calories
4 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein4.3 g
Carbohydrates124 g
Fiber10 g
Sugars83 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium216 mg
Potassium1362 mg
Calcium30 mg
Iron1.2 mg
Magnesium105 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A12 mcg
Vitamin E0.4 mg
Vitamin K2.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate77 mcg
Choline39 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 186. The excerpt below is the record exactly as published.
half a dozen bananas allow 2 ozs. of pineapple and the same amount of cherries, four table-spoonfuls of sherry, and two of sugar
Cook this with the app: pantry check, scaling, and the assistant.