Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Pudding
From The Landmarks club cook book, 1903
Serves 6
None
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
369Calories
5 gProtein
52 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein5 g
Carbohydrates52 g
Fiber1.6 g
Sugars45 g
Total Fat17 g
Saturated Fat9.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol50 mg
Sodium42 mg
Potassium375 mg
Calcium128 mg
Iron0.2 mg
Magnesium29 mg
Phosphorus118 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C5.2 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline21 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 77. The excerpt below is the record exactly as published.
BANANA PUDDING. Quarter box sparkling gelatine, one cup sugar, one pint milk, two gills cream, three bananas
Cook this with the app: pantry check, scaling, and the assistant.