Banana Salad
From Principles of cooking, 1914
Presented as published in 1914. 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
666Calories
20 gProtein
75 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories666 kcal
Protein20 g
Carbohydrates75 g
Fiber12 g
Sugars29 g
Total Fat34 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.5 mg
Potassium1348 mg
Calcium50 mg
Iron1.8 mg
Magnesium203 mg
Phosphorus345 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 24. The excerpt below is the record exactly as published.
Banana Salad. — Take ripe bananas, cut them in halves lengthwise. Roll in Cooked Salad Dressing. Chop one half cup of peanuts
Cook this with the app: pantry check, scaling, and the assistant.