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Banana Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
299Calories
13 gProtein
37 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein13 g
Carbohydrates37 g
Fiber0 g
Sugars37 g
Total Fat11 g
Saturated Fat5.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol169 mg
Sodium146 mg
Potassium418 mg
Calcium321 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus320 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline154 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 87. The excerpt below is the record exactly as published.
BANANA PUDDING. 1 qt. milk y2 C. sugar 3 yolks of eggs 1 t. cornstarch Make custard. Slice 3 bananas very thin
Cook this with the app: pantry check, scaling, and the assistant.