Banana Canapes
From Chafing dish and casserole cookery, 1908
Triscuits can be replaced with toasted bread or small rusks.
Presented as published in 1908. 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
320Calories
4 gProtein
82 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories320 kcal
Protein3.9 g
Carbohydrates82 g
Fiber9.4 g
Sugars44 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.6 mg
Potassium1289 mg
Calcium18 mg
Iron0.9 mg
Magnesium97 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate72 mcg
Choline35 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.
Sanana Canapes. Slice three peeled bananas lengthways, and cut each in halves ; fry these in butter in a chafing dish blazer ; season with salt, pepper, and cay- enne, and dress on toasted Triscuits or ordinary toasted bread ; these must be well buttered
Cook this with the app: pantry check, scaling, and the assistant.