Americandessert

Banana Pudding

Name: Banana Pudding
Yield: 9 servings
Cuisine: American
Ingredients: eight bananas peeled and sliced; a pint of milk; four eggs; cake of any kind; a scant pint of cream

From The Toronto Cook Book, 1915

Serves 9

Presented as published in 1915. 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

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 81. The excerpt below is the record exactly as published.

Banana Pudding Take a large deep glass dish, line the bottom and sides with cake of any kind; have eight bananas peeled and sliced; put in a layer on the cake, then another layer of cake and so on until the dish is full, having bananas for top layer. Make a custard of four eggs and a pint of milk; when cold flavor with vanilla; whip a scant pint of cream

Cook this with the app: pantry check, scaling, and the assistant.