Banana Salad
From The home science cook book, 1902
Presented as published in 1902. 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
2164Calories
10 gProtein
172 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories2164 kcal
Protein10 g
Carbohydrates172 g
Fiber19 g
Sugars92 g
Total Fat168 g
Saturated Fat27 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1410 mg
Potassium2725 mg
Calcium60 mg
Iron2.4 mg
Magnesium203 mg
Phosphorus213 mg
Zinc1.5 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0.4 mcg
Vitamin C101 mg
Vitamin A57 mcg
Vitamin E8.1 mg
Vitamin K364 mcg
Vitamin B62.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.9 mg
Folate175 mcg
Choline151 mg
Caffeine0 mg
Water679 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.
Banana Salad. Remove the skin from six or eight bananas, leaving skins in good shape for refilling. Cut each banana in four strips and then across in thin slices, Season with lemon juice and salt, then mix with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.