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Banana and Lemon Juice
From The national course in home economics, 1917
Serves 2
Delicious in hot weather.
Presented as published in 1917. 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
422Calories
3 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories422 kcal
Protein3.2 g
Carbohydrates109 g
Fiber7.6 g
Sugars81 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.7 mg
Potassium930 mg
Calcium27 mg
Iron0.9 mg
Magnesium70 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A7.7 mcg
Vitamin E0.3 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
Folate54 mcg
Choline26 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 220. The excerpt below is the record exactly as published.
BANANA AND LEHON JUICE. Slice four ripe bananas in a glass dish and squeeze the juice of a large lemon over them. Then add a gill of ice water and one-half cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.