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Banana Cream

Name: Banana Cream
Yield: 4 servings
Ingredients: add as much cream as you have fruit; 2 ounces of powdered sugar; Peel the fruit and rub it through a coarse sieve.; pinch of salt

From Magnet users cook book, 1920

Serves 4

Recipe by Mrs. Isaac Sanderson, Beaver Brook, N. S.

Presented as published in 1920. 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

484Calories

3 gProtein

25 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories484 kcal

Protein2.7 g

Carbohydrates25 g

Fiber0.8 g

Sugars18 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol121 mg

Sodium2450 mg

Potassium222 mg

Calcium75 mg

Iron0.1 mg

Magnesium15 mg

Phosphorus73 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A0.9 mcg

Vitamin E0 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate6 mcg

Choline2.9 mg

Caffeine0 mg

Water91 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 25. The excerpt below is the record exactly as published.

BANANA CREAM. Peel the fruit and rub it through a coarse sieve,. add as much cream as you have fruit and pinch of salt. To one pint of this mixture, add 2 ounces of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.