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Banana Salad
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
195Calories
3 gProtein
50 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein3.1 g
Carbohydrates50 g
Fiber7.5 g
Sugars32 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium773 mg
Calcium79 mg
Iron0.5 mg
Magnesium51 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C113 mg
Vitamin A23 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate81 mcg
Choline28 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 135. The excerpt below is the record exactly as published.
Banana Salad. — Cut half-a-dozen bananas in slices ; also half-a-dozen oranges; mix them well together ; over all squeeze the juice of a lemon, and sprinkle well with castor sugar
Cook this with the app: pantry check, scaling, and the assistant.