Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Banana Pudding
From Atlanta women's club cook book, 1921
Serves 8
Pineapple may be used instead of bananas.
Presented as published in 1921. 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
324Calories
5 gProtein
68 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein5.4 g
Carbohydrates68 g
Fiber2.3 g
Sugars55 g
Total Fat6.2 g
Saturated Fat2.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium54 mg
Potassium515 mg
Calcium156 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus148 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C7.8 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate25 mcg
Choline31 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 94. The excerpt below is the record exactly as published.
BANANA PUDDING. 2 boxes vanilla wafers. 6 large bananas. 11/2 cup sugar. 2 egg yolks. 4 tbls. flour. 1 tbls. butter. 1 tbls. vanilla. 1 pt. milk
Cook this with the app: pantry check, scaling, and the assistant.