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Banana and Nut Salad
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
648Calories
18 gProtein
72 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein18 g
Carbohydrates72 g
Fiber15 g
Sugars34 g
Total Fat38 g
Saturated Fat3.2 g
Monounsaturated Fat23 g
Polyunsaturated Fat9 g
Omega-30 g
Cholesterol0 mg
Sodium141 mg
Potassium1384 mg
Calcium205 mg
Iron3.3 mg
Magnesium258 mg
Phosphorus397 mg
Zinc2.6 mg
Copper0.9 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.2 mcg
Vitamin E19 mg
Vitamin K1.3 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)4.2 mg
Folate79 mcg
Choline61 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 79. The excerpt below is the record exactly as published.
Banana and Nut Salad Remove the skins from 4 bananas, slice through the mid- dle, lengthwise, place the halves on a lettuce leaf on a fruit plate, cover with Salad Dressing, sprinkle with chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.