Banana Pudding
From The Wilson cook book, 1941
Presented as published in 1941. 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
1215Calories
36 gProtein
204 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories1215 kcal
Protein36 g
Carbohydrates204 g
Fiber16 g
Sugars138 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Cholesterol482 mg
Sodium478 mg
Potassium2869 mg
Calcium714 mg
Iron4.2 mg
Magnesium213 mg
Phosphorus801 mg
Zinc4 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C148 mg
Vitamin A350 mcg
Vitamin E2.4 mg
Vitamin K11 mcg
Vitamin B62.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)5 mg
Folate208 mcg
Choline52 mg
Caffeine0 mg
Water962 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 52. The excerpt below is the record exactly as published.
Banana Pudding 1 small box vanilla wafers 1 pt. boiled custard 4 bananas Sections from 1 orange
Cook this with the app: pantry check, scaling, and the assistant.