vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Custard
From Lowney's cook book, 1907
Serves 1
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
430Calories
16 gProtein
66 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein16 g
Carbohydrates66 g
Fiber3.9 g
Sugars50 g
Total Fat13 g
Saturated Fat6.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol237 mg
Sodium174 mg
Potassium970 mg
Calcium310 mg
Iron1.4 mg
Magnesium72 mg
Phosphorus353 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A143 mcg
Vitamin E0.8 mg
Vitamin K1.3 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate61 mcg
Choline15 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 78. The excerpt below is the record exactly as published.
Banana Custard Arrange slices of bananas in bottom of serving dish, sprinkle with lemon juice, and cover with soft custard
Cook this with the app: pantry check, scaling, and the assistant.