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Banana Pie
From Magnet users cook book, 1920
Serves 2
Recipe from Mildred E. Lingard, Tene Cape, Hants County, N. S.
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
690Calories
10 gProtein
134 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories690 kcal
Protein10 g
Carbohydrates134 g
Fiber3.1 g
Sugars115 g
Total Fat15 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.4 mg
Potassium442 mg
Calcium8.5 mg
Iron0.8 mg
Magnesium35 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.6 mcg
Vitamin E2.9 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate37 mcg
Choline12 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 20. The excerpt below is the record exactly as published.
BANANA PIE. Bake a crust and let cool. Slice into it two bananas. Scald one cup of sugar, two tablespoons of flour and the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.