Banana Cream
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
734Calories
10 gProtein
175 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories734 kcal
Protein9.9 g
Carbohydrates175 g
Fiber12 g
Sugars59 g
Total Fat4.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium68 mg
Potassium3393 mg
Calcium132 mg
Iron5.3 mg
Magnesium256 mg
Phosphorus337 mg
Zinc1.3 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C104 mg
Vitamin A17 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.9 mg
Folate185 mcg
Choline47 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 43. The excerpt below is the record exactly as published.
BANANA CREAM. Mash four bananas and whip one cup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.