vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Ice-cream
From Virginia Cookery-book, 1884
Serves 10
Use a silver knife to prevent browning of bananas. If using all milk, add two more bananas.
Presented as published in 1884. 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
775Calories
10 gProtein
60 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein10 g
Carbohydrates60 g
Fiber1.2 g
Sugars50 g
Total Fat55 g
Saturated Fat31 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol231 mg
Sodium98 mg
Potassium546 mg
Calcium222 mg
Iron0.4 mg
Magnesium43 mg
Phosphorus235 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C8.9 mg
Vitamin A64 mcg
Vitamin E0.3 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline77 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 102. The excerpt below is the record exactly as published.
Banana Ice-cream. Take six ripe bananas ; peel and slice them ; put half a pound of sugar on the bananas, taking care to use a silver knife in cutting them up, as steel turns the fruit black ; let them stand two or three hours ; provide a quart 216 VIRGINIA COOKERY-BOOK. and a half of rich cream and a quart of milk ; pour a part of the milk over half a box, or one ounce, of gelatine ; let it Boak an hour ; heat the other part of the milk to boiling- point ; stir it into the gelatine ; take four eggs, beat the jolks and whites, separately ; add a quarter of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.