Banana Gateau

Name: Banana Gateau
Ingredients: juice of four oranges; 3 sheets gelatine; 8 lumps of sugar; ½ pint water; 1 plain sponge cake 1 lb. weight; 1 wineglassful sherry; 6 bananas; 1 pint apricot glaze; 1 pint cream; a little cochineal

From Sea Cookery, 1911

Presented as published in 1911. 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

5831Calories

44 gProtein

969 gCarbs

223 gFat

Full nutrition (33 nutrients)

Calories5831 kcal

Protein44 g

Carbohydrates969 g

Fiber42 g

Sugars602 g

Total Fat223 g

Saturated Fat115 g

Monounsaturated Fat57 g

Polyunsaturated Fat9.1 g

Cholesterol668 mg

Sodium2499 mg

Potassium5152 mg

Calcium855 mg

Iron12 mg

Magnesium359 mg

Phosphorus1385 mg

Zinc5.7 mg

Copper2.2 mg

Manganese3.8 mg

Vitamin D0.5 mcg

Vitamin C502 mg

Vitamin A187 mcg

Vitamin E5.7 mg

Vitamin K59 mcg

Vitamin B63.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.7 mg

Niacin (B3)14 mg

Folate539 mcg

Choline305 mg

Caffeine0 mg

Water1982 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 75. The excerpt below is the record exactly as published.

BANANA GATEAU. For the Jelly : — Melt together the juice of four oranges, 3 sheets gelatine, 8 lumps of sugar, J pint water, strain and allow to cool, but not set. 1 plain sponge cake 1 lb. weight 1 wineglassful sherry 6 bananas pint apricot glaze i pint cream a little cochineal

Cook this with the app: pantry check, scaling, and the assistant.