vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Banana and Nut Salad
From The Times cook book, no. 2, 1905
Serves 1
This dish is visually appealing and tastes great.
Presented as published in 1905. 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
411Calories
6 gProtein
61 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein6.3 g
Carbohydrates61 g
Fiber7.9 g
Sugars32 g
Total Fat18 g
Saturated Fat1.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat13 g
Cholesterol0 mg
Sodium2.4 mg
Potassium993 mg
Calcium36 mg
Iron1.2 mg
Magnesium102 mg
Phosphorus147 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A7.8 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate48 mcg
Choline25 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 41. The excerpt below is the record exactly as published.
BANANA AND NUT SALAD. Elis- abeth M. Bugbee, 2915 South Figueroa street- Take an equal quantity of almonds and wal- nuts and roll them fine. Cut the bananas in halves and cover them first generously with mayonnaise dressing, which must not be too thick, but in which the mustard has not been omitted, and then cover with the nuts and place on a plate of crisp lettuce. Have chopped fine, a little apple and young celery
Cook this with the app: pantry check, scaling, and the assistant.