Banana Salad
From The Central cook book, 1924
Mrs. J. E. Rupy.
Presented as published in 1924. 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
219Calories
5 gProtein
48 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories219 kcal
Protein5.3 g
Carbohydrates48 g
Fiber2 g
Sugars19 g
Total Fat0.8 g
Sodium97 mg
Potassium1225 mg
Calcium91 mg
Iron0.2 mg
Magnesium71 mg
Phosphorus142 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin C15 mg
Vitamin A1.2 mcg
Vitamin K123 mcg
Vitamin B60.5 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate17 mcg
Water663 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 16. The excerpt below is the record exactly as published.
Banana Salad Use large ripe bananas. Cut into halves. Roll into chopped English walnuts, serve on lettuce and pour salad dressing
Cook this with the app: pantry check, scaling, and the assistant.