vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Custard
From Atlanta women's club cook book, 1921
Serves 2
Mrs. Newton C. Wing
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
504Calories
11 gProtein
91 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein11 g
Carbohydrates91 g
Fiber0.3 g
Sugars62 g
Total Fat10 g
Saturated Fat5.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol122 mg
Sodium132 mg
Potassium405 mg
Calcium315 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus300 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline117 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 89. The excerpt below is the record exactly as published.
BANANA CUSTARD. % cup sugar. 1 egg (well beaten). 2 cups milk. 1 t-spoon vanilla. 1/2 cup corn starch. 1/2 cup marshmallow whip
Cook this with the app: pantry check, scaling, and the assistant.