Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Pie
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. Geo. S. Piper, Worth, 111.
Presented as published in 1912. 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
389Calories
7 gProtein
38 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein6.6 g
Carbohydrates38 g
Fiber0.9 g
Sugars34 g
Total Fat25 g
Saturated Fat8.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat0 g
Cholesterol45 mg
Sodium9.5 mg
Potassium86 mg
Calcium34 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E1.9 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 353. The excerpt below is the record exactly as published.
BANANA PIE. — 2 cups banana pulp pressed through a sieve; add ^ cup sugar, the juice and grated rind of 1 lemon, 1 teaspoon butter, 2 egg yolks, ^ cup of rich milk or cream, sprin- kle with cinnam
Cook this with the app: pantry check, scaling, and the assistant.