Banana Pudding

Name: Banana Pudding
Ingredients: 3/4 cup sugar; 2 tablespoons flour; FA teaspoon salt; 2 cups milk; 3 eggs separated; 6 medium size ripe bananas, sliced; vanilla wafers

From Shallowford cookery, 1951

Presented as published in 1951. 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

1746Calories

24 gProtein

362 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1746 kcal

Protein24 g

Carbohydrates362 g

Fiber12 g

Sugars289 g

Total Fat26 g

Saturated Fat11 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol67 mg

Sodium1467 mg

Potassium3120 mg

Calcium650 mg

Iron1.3 mg

Magnesium266 mg

Phosphorus685 mg

Zinc3.4 mg

Copper0.8 mg

Manganese2 mg

Vitamin D4.8 mcg

Vitamin C89 mg

Vitamin A222 mcg

Vitamin E0.9 mg

Vitamin K8.2 mcg

Vitamin B61.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.8 mg

Folate137 mcg

Choline92 mg

Caffeine0 mg

Water975 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 13. The excerpt below is the record exactly as published.

Banana Pudding 3/4 cup sugar 2 tablespoons flour FA teaspoon salt 2 cups milk 3 eggs separated 1 teaspoon vanilla 6 medium size ripe bananas, sliced vanilla wafers

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