vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Custard Pudding
From Cookery for every household, 1914
Serves 1
Time to cook: 20 minutes. Probable cost: 4d.
Presented as published in 1914. 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
240Calories
10 gProtein
45 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein9.9 g
Carbohydrates45 g
Fiber14 g
Sugars20 g
Total Fat6.3 g
Saturated Fat2.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol189 mg
Sodium88 mg
Potassium696 mg
Calcium199 mg
Iron2 mg
Magnesium56 mg
Phosphorus163 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C139 mg
Vitamin A95 mcg
Vitamin E0.9 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate61 mcg
Choline172 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 864. The excerpt below is the record exactly as published.
Banana Custard Pudding 1 or 2 bananas. Sugar. Grated lemon rind. 1 tea-cupful of milk. 1 egg- A little butter
Cook this with the app: pantry check, scaling, and the assistant.