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Banana Pie
From The Twin-city housewife, 1920
Serves 3
In place of the banana—strawberries, grated pineapple, or any other fruit liked may be used.
Presented as published in 1920. 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
287Calories
8 gProtein
53 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein8 g
Carbohydrates53 g
Fiber1.1 g
Sugars43 g
Total Fat6.2 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol134 mg
Sodium79 mg
Potassium353 mg
Calcium124 mg
Iron1 mg
Magnesium28 mg
Phosphorus165 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C16 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate39 mcg
Choline118 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 56. The excerpt below is the record exactly as published.
Banana Pie Line a pie tin with rich crust and bake. Fill the crust with sliced bananas over which has been squeezed a little lemon juice, and pour over it a custard made as follows: One cup of milk, one-half cup sugar, yolks of two eggs, two tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.