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Banana Salad
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
601Calories
9 gProtein
100 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories601 kcal
Protein9 g
Carbohydrates100 g
Fiber13 g
Sugars55 g
Total Fat23 g
Saturated Fat2.3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium4.7 mg
Potassium1542 mg
Calcium60 mg
Iron2 mg
Magnesium154 mg
Phosphorus200 mg
Zinc1.5 mg
Copper0.8 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K3.1 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate92 mcg
Choline41 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 36. The excerpt below is the record exactly as published.
Banana Salad Six large perfect bananas cut from stalk, one-half cup blanched English walnuts, one cup cubed pineapple
Cook this with the app: pantry check, scaling, and the assistant.