vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Ice Cream
From The household cook book, 1902
Serves 5
Presented as published in 1902. 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
693Calories
8 gProtein
83 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein8.3 g
Carbohydrates83 g
Fiber3.8 g
Sugars65 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol114 mg
Sodium77 mg
Potassium833 mg
Calcium245 mg
Iron0.4 mg
Magnesium62 mg
Phosphorus234 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C13 mg
Vitamin A51 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate34 mcg
Choline40 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 325. The excerpt below is the record exactly as published.
BANANA ICE CREAM — Put 3 cups milk into a double boiler and bring to a boil; then add 1 heaping cup of sugar and thicken with 1 tablespoon of arrowroot dissolved in cold milk; when it forms a thick custard take from the stove and cool; when cold, add 1 pint of cream and 6 thinly sliced bananas
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