vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Custard
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. K. M. Jorgenson, Theodore, Sask.
Presented as published in 1920. 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
645Calories
9 gProtein
138 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein8.7 g
Carbohydrates138 g
Fiber1.7 g
Sugars120 g
Total Fat8.3 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium96 mg
Potassium586 mg
Calcium304 mg
Iron0.3 mg
Magnesium46 mg
Phosphorus261 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C5.2 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline49 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 25. The excerpt below is the record exactly as published.
BANANA CUSTARD. Boil 1 pint of milk, 1 cup of sugar, 3 tablespoons of cornstarch, boil till it thickens, let cool and flavor with vanilla, pour over sliced bananas
Cook this with the app: pantry check, scaling, and the assistant.