Banana Cream
From A manual of gelatine cookery, 1904
A dessert-spoonful of brandy improves this recipe.
Presented as published in 1904. 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
1152Calories
29 gProtein
135 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1152 kcal
Protein29 g
Carbohydrates135 g
Fiber2.8 g
Sugars118 g
Total Fat60 g
Saturated Fat37 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol207 mg
Sodium142 mg
Potassium852 mg
Calcium571 mg
Iron0.9 mg
Magnesium66 mg
Phosphorus476 mg
Zinc2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C53 mg
Vitamin A519 mcg
Vitamin E1.8 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate22 mcg
Choline93 mg
Caffeine0 mg
Water449 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 15. The excerpt below is the record exactly as published.
BANANA CREAM. f oz. Cox’s Gelatine. 3 ozs. Loaf Sugar. 3 Bananas. ^ pint whipped Cream, f pint Milk. Juice of i Lemon
Cook this with the app: pantry check, scaling, and the assistant.