Banana Cream

Name: Banana Cream
Ingredients: Five ripe bananas; five ounces white sugar; one-half pint cream; one-half glass sherry wine; juice of one lemon; one-half ounce of dissolved gelatine

From Choice recipes, 1900

Presented as published in 1900. 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

2179Calories

22 gProtein

309 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories2179 kcal

Protein22 g

Carbohydrates309 g

Fiber11 g

Sugars240 g

Total Fat86 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol241 mg

Sodium89 mg

Potassium2399 mg

Calcium198 mg

Iron0.6 mg

Magnesium202 mg

Phosphorus290 mg

Zinc1.6 mg

Copper1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C113 mg

Vitamin A6 mcg

Vitamin E0.2 mg

Vitamin K6.2 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.5 mg

Folate108 mcg

Choline11 mg

Caffeine0 mg

Water767 g

As published

This recipe was extracted from Choice recipes (1900), page 11. The excerpt below is the record exactly as published.

BANANA CREAM— Mrs. Bryant Five ripe bananas, remove skin and pound the fruit with five ounces white sugar. Whip one-half pint cream to stiff froth and add mashed fruit and one-half glass sherry wine and juice of one lemon. Mix well together and add one-half ounce of dissolved gelatine

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