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Banana Cup Cake
From Fruit recipes, 1907
Serves 3
Presented as published in 1907. 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
728Calories
14 gProtein
168 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein14 g
Carbohydrates168 g
Fiber0.9 g
Sugars68 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium317 mg
Potassium218 mg
Calcium207 mg
Iron7.6 mg
Magnesium37 mg
Phosphorus206 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate204 mcg
Choline1.7 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 106. The excerpt below is the record exactly as published.
BANANA CUP CAKE One cup of sugar, three of flour, one and a fourth cups of banana pulp, and two teaspoons of baking-powder. Grate orange or lemon peel over the top
Cook this with the app: pantry check, scaling, and the assistant.