vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Pudding
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
415Calories
14 gProtein
71 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein14 g
Carbohydrates71 g
Fiber6.2 g
Sugars46 g
Total Fat11 g
Saturated Fat4.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol205 mg
Sodium135 mg
Potassium1172 mg
Calcium240 mg
Iron1.5 mg
Magnesium90 mg
Phosphorus316 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.6 mcg
Vitamin C21 mg
Vitamin A139 mcg
Vitamin E0.8 mg
Vitamin K1.4 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate72 mcg
Choline199 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 132. The excerpt below is the record exactly as published.
Banana Pudding. Take % dozen bananas, peel and cut in pieces an inch thick, put in baking dish and pour over custard made in the following man- ner: Custard — One pint of milk, 3 eggs, beat the yolks light, add milk, also 2 tablespoons of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.