Americandessert
Banana Pudding
From The Central cook book, 1924
This will serve ten people.
Presented as published in 1924. 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
3331Calories
50 gProtein
538 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories3331 kcal
Protein50 g
Carbohydrates538 g
Fiber0.2 g
Sugars442 g
Total Fat118 g
Saturated Fat32 g
Monounsaturated Fat46 g
Polyunsaturated Fat29 g
Omega-30.1 g
Cholesterol891 mg
Sodium2808 mg
Potassium1195 mg
Calcium811 mg
Iron7.4 mg
Magnesium106 mg
Phosphorus1065 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D9.8 mcg
Vitamin C0.2 mg
Vitamin A1086 mcg
Vitamin E9.3 mg
Vitamin K78 mcg
Vitamin B60.8 mg
Vitamin B124.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)5.4 mg
Folate205 mcg
Choline726 mg
Caffeine0 mg
Water601 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 48. The excerpt below is the record exactly as published.
Banana Pudding Yolks of 4 eggs. 1 pint of milk. 2 cups of sugar. Y teaspoon salt. Boil in double boiler until creamy, pour layer of this custard in pudding pan. Slice two bananas, crumble few vanilla wafers, then another layer of boiled custard, continue this, until all of custard, half dozen bananas and half pound of vanilla wafers
Cook this with the app: pantry check, scaling, and the assistant.