Banana Pudding
From Cooks in clover, 1889
Mrs. T.
Presented as published in 1889. 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
991Calories
15 gProtein
240 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories991 kcal
Protein15 g
Carbohydrates240 g
Fiber24 g
Sugars88 g
Total Fat4.7 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1081 mg
Potassium2705 mg
Calcium339 mg
Iron34 mg
Magnesium223 mg
Phosphorus225 mg
Zinc1.5 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A22 mcg
Vitamin E0.8 mg
Vitamin K3.6 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate272 mcg
Choline83 mg
Caffeine0 mg
Water923 g
As published
This recipe was extracted from Cooks in clover (1889), page 35. The excerpt below is the record exactly as published.
Banana Pudding. — Slice six large bananas in the dish on which they are to be served. Cover one- third of a box of gelatine with cold water, and when \ dissolved, add a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.