Americandessert

Banana Pie

Name: Banana Pie
Cuisine: American
Ingredients: a rather shallow pie-dish; ripe peeled bananas cut into slices; thinly cut slices of bread and butter; three beaten eggs; a half to three quarters of a pint of milk; a little sugar to sweeten; a little grated lemon rind

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

1268Calories

39 gProtein

223 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1268 kcal

Protein39 g

Carbohydrates223 g

Fiber24 g

Sugars133 g

Total Fat27 g

Saturated Fat9.8 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat4.3 g

Omega-30.2 g

Cholesterol587 mg

Sodium598 mg

Potassium3150 mg

Calcium680 mg

Iron5.4 mg

Magnesium280 mg

Phosphorus781 mg

Zinc4.9 mg

Copper1 mg

Manganese2.3 mg

Vitamin D5.3 mcg

Vitamin C218 mg

Vitamin A328 mcg

Vitamin E1.9 mg

Vitamin K1.2 mcg

Vitamin B62.1 mg

Vitamin B122.7 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.4 mg

Folate184 mcg

Choline493 mg

Caffeine0 mg

Water974 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Banana Pie. Well butter a rather shallow pie-dish, and line the bottom and sides with ripe peeled bananas cut into slices ; then lay alternate layers of bananas and thinly cut slices of bread and butter until the dish is well filled. Pour over a mixture of three beaten eggs and a half to three quarters of a pint of milk with a little sugar to sweeten, also a little grated lemon rind

Cook this with the app: pantry check, scaling, and the assistant.