Banana Foam
From The St. Mungo cookery book, 1904
This is an admirable substitute for strawberries and cream.
Presented as published in 1904. 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
138Calories
1 gProtein
35 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein1.2 g
Carbohydrates35 g
Fiber2.3 g
Sugars21 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium494 mg
Calcium12 mg
Iron0.1 mg
Magnesium40 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate37 mcg
Choline5.1 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 47. The excerpt below is the record exactly as published.
BANANA FOAM. Bananas. Lemon juice. Castor sugar. Cream
Cook this with the app: pantry check, scaling, and the assistant.