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Banana Ice Cream
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 5
Bananas may be grated or chopped fine.
Presented as published in 1901. 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
814Calories
6 gProtein
51 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories814 kcal
Protein5.9 g
Carbohydrates51 g
Fiber5 g
Sugars23 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium41 mg
Potassium869 mg
Calcium124 mg
Iron0.5 mg
Magnesium63 mg
Phosphorus149 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A5.8 mcg
Vitamin E0.2 mg
Vitamin K5.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate38 mcg
Choline19 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 66. The excerpt below is the record exactly as published.
Banana Ice Cream. — Remove the peel from eight ripe bananas, mash them into a pulp, then beat them thoroughh^ with one quart of cream
Cook this with the app: pantry check, scaling, and the assistant.