Americandessert
Banana Cream Pie
From Durham cook book ..., 1921
Recipe by Miss Claudia Conrad.
Presented as published in 1921. 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
1290Calories
32 gProtein
251 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1290 kcal
Protein32 g
Carbohydrates251 g
Fiber9.4 g
Sugars207 g
Total Fat24 g
Saturated Fat9.6 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol587 mg
Sodium311 mg
Potassium1875 mg
Calcium405 mg
Iron4.1 mg
Magnesium147 mg
Phosphorus631 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D5.3 mcg
Vitamin C31 mg
Vitamin A329 mcg
Vitamin E2.1 mg
Vitamin K2.3 mcg
Vitamin B61.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.3 mg
Folate155 mcg
Choline520 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 48. The excerpt below is the record exactly as published.
BANANA CREAM PIE. Bake pie crust first and cool. Then take yolks of three eggs, three-fourths cup sugar, one cup milk, one tablespoon flour. Cook until it thickens well, slice three well-ripened bananas
Cook this with the app: pantry check, scaling, and the assistant.