Banana Salad
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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
420Calories
6 gProtein
108 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein6.1 g
Carbohydrates108 g
Fiber14 g
Sugars61 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium21 mg
Potassium1657 mg
Calcium108 mg
Iron1.8 mg
Magnesium120 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C164 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate123 mcg
Choline38 mg
Caffeine0 mg
Water470 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 66. The excerpt below is the record exactly as published.
Banana Salad. In all cases where bananas are used, the white stringy substance on the outside which remains when the skin is removed should be taken off. Then slice three bananas, dust lightly with sugar and squeeze over them the juice of one large orange or half a lemon
Cook this with the app: pantry check, scaling, and the assistant.