vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Cream (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Recipe attributed to Mrs. Bell.
Presented as published in 1907. 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
660Calories
16 gProtein
123 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein16 g
Carbohydrates123 g
Fiber7.2 g
Sugars94 g
Total Fat16 g
Saturated Fat8.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.2 g
Cholesterol43 mg
Sodium40 mg
Potassium949 mg
Calcium55 mg
Iron1 mg
Magnesium73 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A7.5 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate56 mcg
Choline31 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 56. The excerpt below is the record exactly as published.
Banana Cream (2). i^ozs. Gelatine. 6 Bananas. i Lemon. 5pt. Cream. Sugar to taste. Flavouring of Benedictine or other liqueur
Cook this with the app: pantry check, scaling, and the assistant.