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Banana Cream
From Virginia Cookery-book, 1884
Serves 6
Avoid using steel utensils to preserve color.
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
626Calories
3 gProtein
29 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein3.4 g
Carbohydrates29 g
Fiber0.5 g
Sugars21 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium223 mg
Calcium97 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline2 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 102. The excerpt below is the record exactly as published.
Banana Cream. Peel the bananas, and mash the fruit to a smooth pulp. Allow equal quantities of fruit and cream, and to one quart of the mixture allow a quarter of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.