vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Cream
From The Landmarks club cook book, 1903
Serves 3
Chopped pineapple improves the dish.
Presented as published in 1903. 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
765Calories
11 gProtein
97 gCarbs
29 gFat
Full nutrition (35 nutrients)
Calories765 kcal
Protein11 g
Carbohydrates97 g
Fiber3.5 g
Sugars79 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium36 mg
Potassium748 mg
Calcium64 mg
Iron0.2 mg
Magnesium64 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate34 mcg
Choline4.5 mg
Caffeine0 mg
Alcohol12 g
Water237 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 92. The excerpt below is the record exactly as published.
BANANA CREAM. Five ripe bananas ; remove skin and pound with five ounces white sugar. Whip half pint cream to stiff froth; add the mashed fruit and half glass brandy, juice of half lemon. Mix well and add one ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.