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Banana Puff Pudding
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
786Calories
17 gProtein
168 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein17 g
Carbohydrates168 g
Fiber5.4 g
Sugars97 g
Total Fat8.3 g
Saturated Fat2.9 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol193 mg
Sodium353 mg
Potassium1023 mg
Calcium322 mg
Iron5.8 mg
Magnesium88 mg
Phosphorus323 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.6 mcg
Vitamin C29 mg
Vitamin A105 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.9 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate163 mcg
Choline178 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 46. The excerpt below is the record exactly as published.
BANANA PUFF PUDDING. Flour, 1 cup. Baking powder, 1 teaspoon. Salt, a pinch. Eggs, 2. Milk, 1/2 cup. Bananas, 3. Brown sugar, 2-3 cup. Lemon, i/2.
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