vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Banana Salad
From Fruit recipes, 1907
Serves 4
Use cream or liqueur-flavored dressings.
Presented as published in 1907. 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
120Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein2.6 g
Carbohydrates28 g
Fiber2.3 g
Sugars13 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium29 mg
Potassium494 mg
Calcium47 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A5.3 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline4.6 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 105. The excerpt below is the record exactly as published.
BANANA SALAD Batnianas may be sliced, diced or crushed, to be served with fine-sliced orange, or diced apple and nuts, on the tenderest lettuce. Pineapple or cherries may be added.
Cook this with the app: pantry check, scaling, and the assistant.