Banana Salad
From A text-book of cooking, 1915
Bananas should be served immediately after preparation.
Presented as published in 1915. 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
107Calories
1 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein1.3 g
Carbohydrates27 g
Fiber3.1 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium430 mg
Calcium6 mg
Iron0.3 mg
Magnesium32 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 71. The excerpt below is the record exactly as published.
BANANA SALAD Wipe bananas ; peel, and scrape them. Place on lettuce leaves or surround with a border of shredded lettuce. Cover with Cream Salad or Mayonnaise Dressing and sprinkle chopped peanuts or California walnuts over them.
Cook this with the app: pantry check, scaling, and the assistant.