vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Cream
From San Rafael cook book, 1906, 1906
Serves 1
Serve with whipped cream.
Presented as published in 1906. 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
843Calories
34 gProtein
123 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein34 g
Carbohydrates123 g
Fiber0 g
Sugars124 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium340 mg
Potassium872 mg
Calcium660 mg
Iron1.9 mg
Magnesium72 mg
Phosphorus693 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate49 mcg
Choline383 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 58. The excerpt below is the record exactly as published.
BANANA CREAM— Mrs. J. K. Armsby. 1 pt. milk, 14 box gelatine, Vg cup sugar, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.