Banana Salad

Name: Banana Salad
Ingredients: Use large ripe bananas.; Roll into chopped English walnuts; serve on lettuce; pour salad dressing on top

From The Central cook book, 1924

Simple and refreshing salad.

Presented as published in 1924. 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

1214Calories

25 gProtein

88 gCarbs

87 gFat

Full nutrition (33 nutrients)

Calories1214 kcal

Protein25 g

Carbohydrates88 g

Fiber13 g

Sugars29 g

Total Fat87 g

Saturated Fat7.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat61 g

Cholesterol0 mg

Sodium99 mg

Potassium2215 mg

Calcium206 mg

Iron3.6 mg

Magnesium277 mg

Phosphorus617 mg

Zinc4.8 mg

Copper1.9 mg

Manganese4.8 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A7.2 mcg

Vitamin E0.2 mg

Vitamin K126 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.4 mg

Folate48 mcg

Choline24 mg

Caffeine0 mg

Water757 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 16. The excerpt below is the record exactly as published.

Banana Salad Use large ripe bananas. Cut into halves. Roll into chopped English walnuts, serve on lettuce and pour salad dressing on top

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