vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Banana Salad
From Kirmess cook book, 1907
Serves 1
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
1010Calories
33 gProtein
62 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories1010 kcal
Protein33 g
Carbohydrates62 g
Fiber21 g
Sugars23 g
Total Fat78 g
Saturated Fat9.6 g
Monounsaturated Fat47 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol22 mg
Sodium5 mg
Potassium1521 mg
Calcium420 mg
Iron5.6 mg
Magnesium422 mg
Phosphorus740 mg
Zinc4.7 mg
Copper1.6 mg
Manganese3.4 mg
Vitamin D0.1 mcg
Vitamin C10 mg
Vitamin A59 mcg
Vitamin E37 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)6 mg
Folate88 mcg
Choline91 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Kirmess cook book (1907), page 102. The excerpt below is the record exactly as published.
BANANA SALAD. Miss Sutton, Rye, N. Y. Peel and scrape bananas, cut in half crosswise and roll in chopped nuts. Serve on lettuce with mayon- naise, to which has been added two tablespoonfuls of whipped cream.
Cook this with the app: pantry check, scaling, and the assistant.