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Banana Salad

Name: Banana Salad
Yield: 2 servings
Ingredients: Cut bananas lengthwise, and slice; and cover with the uncooked sweet salad dressing or the brown fruit salad dressing

From Vegetarian Cook Book, 1904

Serves 2

Presented as published in 1904. 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

63Calories

1 gProtein

16 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories63 kcal

Protein0.7 g

Carbohydrates16 g

Fiber1.6 g

Sugars9.7 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium136 mg

Potassium236 mg

Calcium5.6 mg

Iron0.2 mg

Magnesium18 mg

Phosphorus15 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A1.8 mcg

Vitamin E1.7 mg

Vitamin K26 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate13 mcg

Choline5.9 mg

Caffeine0 mg

Water107 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 43. The excerpt below is the record exactly as published.

BANANA SALAD Cut bananas lengthwise, and slice, and cover with the uncooked sweet salad dressing or the brown fruit salad dressing

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