Banana Dessert
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
1639Calories
4 gProtein
417 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1639 kcal
Protein4.2 g
Carbohydrates417 g
Fiber11 g
Sugars250 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium1319 mg
Calcium79 mg
Iron3.4 mg
Magnesium109 mg
Phosphorus90 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate78 mcg
Choline37 mg
Caffeine0 mg
Water1232 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 74. The excerpt below is the record exactly as published.
Banana Dessert. — Soak a cup of tapioca overnight. In the morning, cook in a double boiler in a quart of water until trans- parent. When done, add a cup of sugar and three or four sliced bananas
Cook this with the app: pantry check, scaling, and the assistant.