Baked Bananas with Sultana Sauce

Name: Baked Bananas with Sultana Sauce
Ingredients: 6 bananas; 1 tablespoon butter; 5/8 cup Sultana raisins; 2 and 1/2 cups boiling water; 1/4 cup Sherry wine; 1 cup sugar; 2 tablespoons lemon juice; 1 tablespoon cornstarch

From Fifty-two Sunday dinners, 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

2197Calories

19 gProtein

539 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories2197 kcal

Protein19 g

Carbohydrates539 g

Fiber16 g

Sugars389 g

Total Fat15 g

Saturated Fat0.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol31 mg

Sodium1421 mg

Potassium2370 mg

Calcium571 mg

Iron43 mg

Magnesium143 mg

Phosphorus381 mg

Zinc1.7 mg

Copper0.7 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K9.9 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)13 mg

Folate174 mcg

Choline49 mg

Caffeine0 mg

Water597 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 28. The excerpt below is the record exactly as published.

BAKED BANANAS WITH SULTANA SAUCE 6 bananas. 1 tablespoon butter. 5^ cup Sultana raisins. Few grains salt. 2J^ cups boiling water. J4 cup Sherry wine. 1 cup sugar. 2 tablespoons lemon juice. 1 tablespoon cornstarch

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