vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Banana and Nut Salad
From Mary Jane's cook book, 1916
Serves 4
E. M. P., Manchester, N. H.
Presented as published in 1916. 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
870Calories
22 gProtein
80 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories870 kcal
Protein22 g
Carbohydrates80 g
Fiber11 g
Sugars36 g
Total Fat54 g
Saturated Fat9.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Cholesterol45 mg
Sodium723 mg
Potassium1220 mg
Calcium110 mg
Iron1.8 mg
Magnesium193 mg
Phosphorus384 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C16 mg
Vitamin A115 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate38 mcg
Choline27 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.
BANANA AND NUT SALAD. Bananas, 6. Boiled salad dressing, 1 cup. Peanuts, 1 pint. Whipped cream, 1 cup.
Cook this with the app: pantry check, scaling, and the assistant.