vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Ice Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. 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
601Calories
3 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories601 kcal
Protein2.6 g
Carbohydrates155 g
Fiber6.2 g
Sugars130 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.4 mg
Potassium861 mg
Calcium13 mg
Iron0.7 mg
Magnesium65 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 145. The excerpt below is the record exactly as published.
Banana Ice Cream. Make this the" same as the apricot, using, however, only one cupful and a half of sugar, and six bananas
Cook this with the app: pantry check, scaling, and the assistant.