Banana Orange Marmalade
From The Relief Societ Cookbook, 1930
Recipe by Mrs. Anna Whitehead.
Presented as published in 1930. 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
1471Calories
28 gProtein
222 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1471 kcal
Protein28 g
Carbohydrates222 g
Fiber25 g
Sugars132 g
Total Fat83 g
Saturated Fat8.9 g
Monounsaturated Fat34 g
Polyunsaturated Fat15 g
Cholesterol63 mg
Sodium220 mg
Potassium2637 mg
Calcium295 mg
Iron8.7 mg
Magnesium453 mg
Phosphorus669 mg
Zinc6.3 mg
Copper2.5 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C198 mg
Vitamin A13 mcg
Vitamin E9.7 mg
Vitamin K1.8 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.7 mg
Folate260 mcg
Choline49 mg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 17. The excerpt below is the record exactly as published.
BANANA ORANGE MARMALADE 3 ripe bananas * Juice of i lemon Juice of 1 orange 2 Tbsp. sugar 2 Tbsp. butter lU c. salted nuts 4 Tbsp. orange marmalade Peel bananas cut in two and slice lengthwise, place in a shallow dish and cover with the sauce of fruit juices, sugar and butter. Boil up quickly together. Spread with marmalade ana cover with chopped nuts, (walnuts, almonds or peanuts). Bake 25 minutes in a moderate oven. Cool slightly before serving. Serve as a garnish for game. For a dessert serve on hot buttered toast. — Mrs. Anna Whitehead PEAR HONEY Grind pears thru food chopper and measure. Add y2 amount of sugar as pears, and the juice of 1 lemon
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