vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Cream
From The new Kentucky home cook book, 1884
Serves 5
Mrs. Allie Thompson.
Presented as published in 1884. 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
771Calories
5 gProtein
40 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories771 kcal
Protein5.4 g
Carbohydrates40 g
Fiber3.7 g
Sugars18 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium40 mg
Potassium697 mg
Calcium122 mg
Iron0.4 mg
Magnesium50 mg
Phosphorus138 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate29 mcg
Choline14 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 153. The excerpt below is the record exactly as published.
BANANA CREAM. To one quart of cream add six bananas sliced; sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.