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Banana Ice
From The art of cookery, 1899
Serves 4
This mixture increases in bulk considerably, and sufficient space should be given to it to swell in the freezer.
Presented as published in 1899. 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
554Calories
2 gProtein
143 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein2.1 g
Carbohydrates143 g
Fiber4.8 g
Sugars123 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2435 mg
Potassium681 mg
Calcium20 mg
Iron0.6 mg
Magnesium53 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate42 mcg
Choline19 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.
Banana Ice. — To half a cup of lemon juice add two cups of sugar, four cups of water, and a dust of salt. Stir until the sugar is dissolved, then add six bananas sliced very thin
Cook this with the app: pantry check, scaling, and the assistant.