Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Cream Pie
From The national course in home economics, 1917
Serves 3
Ensure the bananas are cut thin.
Presented as published in 1917. 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
221Calories
10 gProtein
26 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein10 g
Carbohydrates26 g
Fiber2.1 g
Sugars18 g
Total Fat8.6 g
Saturated Fat4.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol143 mg
Sodium110 mg
Potassium578 mg
Calcium223 mg
Iron0.8 mg
Magnesium45 mg
Phosphorus248 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C7 mg
Vitamin A108 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline135 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 149. The excerpt below is the record exactly as published.
BANANA CREAM PIE. Line a pie pan with crust and bake in a hot oven. When done, cover the bottom with slices of banana cut lengthwise, very thin. (Two small bananas are enough for one pie.) Then fill the pan with a custard made in the following manner: Two glasses of milk, two tablespoonfuls of corn-starch dissolved in a little milk, yolks of two eggs and one tea- spoonful of vanilla extrac
Cook this with the app: pantry check, scaling, and the assistant.