Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Pie, No. 1
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
249Calories
10 gProtein
34 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein10 g
Carbohydrates34 g
Fiber2.1 g
Sugars26 g
Total Fat8.7 g
Saturated Fat4.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol143 mg
Sodium110 mg
Potassium576 mg
Calcium223 mg
Iron0.8 mg
Magnesium45 mg
Phosphorus248 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C7 mg
Vitamin A108 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline135 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 82. The excerpt below is the record exactly as published.
BANANA PIE, NO. 1.— Mrs. A. A. Smith. Line a pan with good pastry; slice in very thinly 2 bananas; make a custard of 1 pint of milk, 2 well beaten eggs, a pinch of salt and 2 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.