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Banana Pie, No. 2
From San Rafael cook book, 1906, 1906
Serves 2
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
402Calories
2 gProtein
90 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories402 kcal
Protein2.1 g
Carbohydrates90 g
Fiber3.1 g
Sugars75 g
Total Fat5.7 g
Saturated Fat3.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Cholesterol18 mg
Sodium4.3 mg
Potassium466 mg
Calcium31 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C10 mg
Vitamin A49 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline16 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 2 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.
2 bananas; make a custard of 1 pint of milk, 2 well beaten eggs, a pinch of salt and 2 tablespoons of sugar; pour over the bananas, and bake as a custard pie. BANANA PIE, NO. 2— Mrs. A. A. Smith. Make a banana pie with a lower crust only; bake the crust first, fill it with sliced bananas and powdered sugar; the fruit will soften in a few minutes; cover with whipped cream
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