vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Ice Cream
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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
722Calories
7 gProtein
85 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein7 g
Carbohydrates85 g
Fiber2.5 g
Sugars67 g
Total Fat42 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol142 mg
Sodium16 mg
Potassium622 mg
Calcium195 mg
Iron0.4 mg
Magnesium47 mg
Phosphorus188 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C9 mg
Vitamin A355 mcg
Vitamin E1.3 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline41 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
Banana Ice Cream Take four bananas, scrape and force through sieve; to banana pulp add one cup sugar, one and a half teaspoons lemon juice, a little salt and one quart whipped cream
Cook this with the app: pantry check, scaling, and the assistant.