vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Banana Pie
From Atlanta women's club cook book, 1921
Serves 2
These proportions are sufficient for one pie.
Presented as published in 1921. 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
475Calories
5 gProtein
117 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein5.2 g
Carbohydrates117 g
Fiber5.3 g
Sugars72 g
Total Fat6.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium429 mg
Potassium692 mg
Calcium52 mg
Iron5.6 mg
Magnesium58 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate85 mcg
Choline19 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 102. The excerpt below is the record exactly as published.
BANANA PIE." 3 bananas. 1/3 cup flour. %, cup sugar. % cup boiling water. 1 tbls. butter. 1/4 t-spoon vanilla. 2 eggs. 1/4 t-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.