vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Ice Cream
From The Toronto Cook Book, 1915
Serves 2
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
939Calories
7 gProtein
87 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories939 kcal
Protein6.8 g
Carbohydrates87 g
Fiber3.1 g
Sugars68 g
Total Fat65 g
Saturated Fat37 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol188 mg
Sodium61 mg
Potassium692 mg
Calcium189 mg
Iron0.3 mg
Magnesium50 mg
Phosphorus188 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C10 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate24 mcg
Choline23 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 39. The excerpt below is the record exactly as published.
Banana Ice Cream Dissolve one-half cup sugar in one-half cup milk; add two or three finely crushed bananas and mix thoroughly. Whip three-fourths pint of ice cold thick cream
Cook this with the app: pantry check, scaling, and the assistant.