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Banana and Pineapple Cocktail
From The home cook book, 1905
Serves 4
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
140Calories
2 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein1.8 g
Carbohydrates34 g
Fiber4.5 g
Sugars24 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium498 mg
Calcium48 mg
Iron0.3 mg
Magnesium37 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate43 mcg
Choline9.2 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 10. The excerpt below is the record exactly as published.
BANANA AND PINEAPPLE COCKTAIL Cut in thin round slices three ripe bananas. Add the juice and pulp of one grated pineapple, the juice of two oranges and one lemon. Sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.