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Banana and Raspberry Cups
From Cookery for every household, 1914
Serves 2
A little orange or lemon juice, or some brandy or liqueur, may be sprinkled over the bananas before pouring on the puree.
Presented as published in 1914. 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
392Calories
5 gProtein
96 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories392 kcal
Protein4.9 g
Carbohydrates96 g
Fiber6.2 g
Sugars48 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.5 mg
Potassium1213 mg
Calcium49 mg
Iron1.7 mg
Magnesium108 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 748. The excerpt below is the record exactly as published.
Banana and Raspberry Cups 4 or 5 bananas. I 2 table-sps. castor sugar. 1 lb. raspberries
Cook this with the app: pantry check, scaling, and the assistant.