Banana Salad
From The school kitchen textbook, 1915
Presented as published in 1915. 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
214Calories
3 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein2.6 g
Carbohydrates55 g
Fiber6.2 g
Sugars29 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.4 mg
Potassium859 mg
Calcium12 mg
Iron0.6 mg
Magnesium65 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 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
Water180 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 148. The excerpt below is the record exactly as published.
Banana Salad Select bananas that are ripe and firm without any tendency to break. Remove the skin and inner membranes and cut in halves lengthwise and crosswise. Dip each piece into mayonnaise dressing until well-coated and drained. If you like, sprinkle them with fine chopped nuts. Arrange a por- tion of shredded lettuce on individual plates, pile the strips of banana cob-house fashion on the lettuce, and fill the space with peeled and seeded Malaga grapes, or small pieces of grape- fruit pulp, or with ripe currants. Moisten the fruit with the 290 SCHOOL KITCHEN TEXTBOOK dressing. Put one or two of the tiny yellow lettuce leaves
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