Banana Salad

Name: Banana Salad
Ingredients: On a crisp lettuce leaf; a half or a whole banana; Two eggs; half a cup of milk; two tablespoons granulated sugar; half a teaspoon salt; a little mustard; one-half a cup of vinegar

From Council cook book, 1908

Presented as published in 1908. 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

544Calories

22 gProtein

79 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories544 kcal

Protein22 g

Carbohydrates79 g

Fiber3.1 g

Sugars46 g

Total Fat14 g

Saturated Fat5.5 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol387 mg

Sodium1455 mg

Potassium1587 mg

Calcium305 mg

Iron2.3 mg

Magnesium98 mg

Phosphorus467 mg

Zinc3 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D3.2 mcg

Vitamin C10 mg

Vitamin A203 mcg

Vitamin E1.2 mg

Vitamin K124 mcg

Vitamin B60.9 mg

Vitamin B121.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.3 mg

Folate71 mcg

Choline327 mg

Caffeine0 mg

Water960 g

As published

This recipe was extracted from Council cook book (1908), page 28. The excerpt below is the record exactly as published.

Banana Salad. On a crisp lettuce leaf lay a half or a whole banana, cut in halves. Spread over it the following boiled s^lad dressing: Two eggs, half a cup of milk, two tablespoons granulated sugar, half a teaspoon salt, a little mustard. Beat eggs and sugar together; add milk, salt, mustard, and sugar, and put into a double boiler. When thick, add one-half a cup of vinegar

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