vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Ice Cream (Glace Banane) a la Hildur Alexandra
From The Swedish, French, American cook book, 1918
Serves 4
Serve with raspberry or strawberry sauce.
Presented as published in 1918. 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
704Calories
8 gProtein
63 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein7.7 g
Carbohydrates63 g
Fiber0 g
Sugars56 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol227 mg
Sodium75 mg
Potassium307 mg
Calcium233 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus223 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A71 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline91 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 472. The excerpt below is the record exactly as published.
anana Ice Cream ( Glace Banane ) a la Hildur Alexandra Two cups milk, one tablespoon cornstarch, yolks of two eggs, one cup sugar, four bananas, one pint rich cream
Cook this with the app: pantry check, scaling, and the assistant.