vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
480Calories
20 gProtein
46 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein20 g
Carbohydrates46 g
Fiber3.1 g
Sugars30 g
Total Fat25 g
Saturated Fat6.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium125 mg
Potassium917 mg
Calcium406 mg
Iron0.3 mg
Magnesium71 mg
Phosphorus355 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C10 mg
Vitamin A108 mcg
Vitamin E3.1 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate24 mcg
Choline70 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 168. The excerpt below is the record exactly as published.
Banana Paddìng Scald one quart of milk, add the well-beaten yolks of three eggs, one tablespoon of com-starch, and granulated sugar to taste. Boil long enough to make a nice thick cream. Thinly slice three bananas
Cook this with the app: pantry check, scaling, and the assistant.