vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Ice Cream
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
683Calories
10 gProtein
75 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein9.9 g
Carbohydrates75 g
Fiber2.5 g
Sugars62 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol220 mg
Sodium100 mg
Potassium623 mg
Calcium199 mg
Iron0.8 mg
Magnesium47 mg
Phosphorus232 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C8.4 mg
Vitamin A82 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate33 mcg
Choline115 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 174. The excerpt below is the record exactly as published.
Banana Ice Cream. One pint of cream, 1 pint of milk, % pound of sugar, yolks of 3 eggs, 4 bananas
Cook this with the app: pantry check, scaling, and the assistant.