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Banana Cream
From The household gas cookery book, 1900
Serves 3
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
647Calories
4 gProtein
102 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein4.5 g
Carbohydrates102 g
Fiber7.1 g
Sugars73 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.2 g
Cholesterol80 mg
Sodium20 mg
Potassium885 mg
Calcium76 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A6.7 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate47 mcg
Choline23 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 92. The excerpt below is the record exactly as published.
Banana Cream. — -Skin and pound to a pulp with five ounces of sugar, five bananas. Beat half a pint of cream to a stiff froth, add the bananas and the juice of two lemons; mix all together, take a little gelatine
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