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Banana Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Serve with cream and sugar.
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
837Calories
18 gProtein
104 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories837 kcal
Protein18 g
Carbohydrates104 g
Fiber7.8 g
Sugars68 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.2 g
Cholesterol121 mg
Sodium55 mg
Potassium1190 mg
Calcium95 mg
Iron1 mg
Magnesium91 mg
Phosphorus138 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A9 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate64 mcg
Choline35 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 100. The excerpt below is the record exactly as published.
BANANA CREAM'. Mrs. Delos P. Phelps, Chicago. Fve large bananas rubbed smooth with five table- spoons of white sugar. Beat one-half pint of cream to a stiff froth, add the fruit and a little lemon juice; mix 210 ICES, CREAMS, ETC. well and add one-half ounce Cox's gelatine
Cook this with the app: pantry check, scaling, and the assistant.