vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Banana Salad
From Atlanta women's club cook book, 1921
Serves 5
Recipe by Katrina Van Pool.
Presented as published in 1921. 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
764Calories
26 gProtein
63 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein26 g
Carbohydrates63 g
Fiber11 g
Sugars35 g
Total Fat50 g
Saturated Fat6.4 g
Monounsaturated Fat23 g
Polyunsaturated Fat17 g
Omega-30.3 g
Cholesterol2.1 mg
Sodium68 mg
Potassium1444 mg
Calcium112 mg
Iron4.3 mg
Magnesium216 mg
Phosphorus413 mg
Zinc3.5 mg
Copper1.3 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A2.7 mcg
Vitamin E7.9 mg
Vitamin K33 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)13 mg
Folate249 mcg
Choline50 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 30. The excerpt below is the record exactly as published.
BANANA SALAD. 8 large ripe bananas. Mayonnaise. 1 small head lettuce. 3 cups parched peanuts
Cook this with the app: pantry check, scaling, and the assistant.