Banana Salad
From The Carbon County cook book, 1926
Recipe by MRS. J. VIVIAN POWELL.
Presented as published in 1926. 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
1285Calories
35 gProtein
189 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1285 kcal
Protein35 g
Carbohydrates189 g
Fiber31 g
Sugars95 g
Total Fat51 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium7.5 mg
Potassium3194 mg
Calcium230 mg
Iron3.4 mg
Magnesium376 mg
Phosphorus595 mg
Zinc4.2 mg
Copper1.1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C272 mg
Vitamin A54 mcg
Vitamin E1.3 mg
Vitamin K2.4 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate224 mcg
Choline82 mg
Caffeine0 mg
Water770 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 45. The excerpt below is the record exactly as published.
Banana Salad. Roll some sliced bananas in lemon — juice and sugar. To this add an equal amount of finely sliced eat-— ing apples. Prepare skin of bananas by removing one-third sec- tion. Mix apples and bananas together with a French dressing. Fill the shells and dot with mayonnaise dressing. May be served with toasted snowflake sodas. MRS. SAM NAYLOR, Sunnyside. Date and Apple Salad. Peel and core 4 large tender apples — and cut them carefully into straws. Stone 14 cup dates, cut them up and add carefully to apples. Over this pour dressing, carefully made. Cover and allow to stand 14 hour. Serve on lettuce leaves, — adding teaspoon mayonnaise to garnish, also a few stuffed dates. MRS. SAM NAYLOR, Sunnyside. Banana Salad. 2 oranges, 4 bananas, 14, pound peanuts (chop- ped fine), lemon juice
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