vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Mousse
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
870Calories
5 gProtein
88 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories870 kcal
Protein4.9 g
Carbohydrates88 g
Fiber4.4 g
Sugars66 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium56 mg
Potassium640 mg
Calcium114 mg
Iron0.6 mg
Magnesium45 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A4.2 mcg
Vitamin E0.2 mg
Vitamin K4.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate28 mcg
Choline14 mg
Caffeine0 mg
Alcohol2.8 g
Water219 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 69. The excerpt below is the record exactly as published.
BANANA MOUSSE. Bananas, 3. Cream, 1 pint. Sugar, % cup. Candied fruit, y2 CUP- Lemon, 1. Rum.
Cook this with the app: pantry check, scaling, and the assistant.