Banana and Lettuce Salad
From How to cook vegetables, 1911
A simple yet elegant salad.
Presented as published in 1911. 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
1917Calories
7 gProtein
49 gCarbs
193 gFat
Full nutrition (33 nutrients)
Calories1917 kcal
Protein6.9 g
Carbohydrates49 g
Fiber3.5 g
Sugars15 g
Total Fat193 g
Saturated Fat27 g
Monounsaturated Fat44 g
Polyunsaturated Fat113 g
Cholesterol0 mg
Sodium1264 mg
Potassium1330 mg
Calcium115 mg
Iron1.2 mg
Magnesium84 mg
Phosphorus230 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.6 mcg
Vitamin E28 mg
Vitamin K183 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate24 mcg
Choline13 mg
Caffeine0 mg
Water715 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.
Banana and Lettuce Salad. Select large ripe bananas, allowing one for each per- son, peel and place each on a lettuce leaf. Cover with mayonnaise dressing, place a crisp lettuce leaf on top, and sprinkle over with chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.