Banana Puree
From Home cookery, 1898
Presented as published in 1898. 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
1139Calories
10 gProtein
194 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories1139 kcal
Protein10 g
Carbohydrates194 g
Fiber19 g
Sugars105 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.5 g
Cholesterol121 mg
Sodium47 mg
Potassium2722 mg
Calcium116 mg
Iron2.1 mg
Magnesium203 mg
Phosphorus226 mg
Zinc1.4 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A26 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate144 mcg
Choline71 mg
Caffeine0 mg
Water621 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 58. The excerpt below is the record exactly as published.
banana puree in the centre. Decorate with whipped cream through a rose pipe, and sprinkle over pistachios. Banana Puree. Pound six bananas with two tablespoonfuls of apricot jam, add a large wineglass of maraschino and a quarter of a pint of cream (whipped), sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.