Banana Salad
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1382Calories
16 gProtein
221 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1382 kcal
Protein16 g
Carbohydrates221 g
Fiber22 g
Sugars115 g
Total Fat57 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat26 g
Omega-32.9 g
Cholesterol68 mg
Sodium461 mg
Potassium3754 mg
Calcium214 mg
Iron2.9 mg
Magnesium266 mg
Phosphorus355 mg
Zinc2.7 mg
Copper1 mg
Manganese4.5 mg
Vitamin D0.3 mcg
Vitamin C170 mg
Vitamin A147 mcg
Vitamin E3 mg
Vitamin K219 mcg
Vitamin B63.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate189 mcg
Choline112 mg
Caffeine0 mg
Water1353 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 50. The excerpt below is the record exactly as published.
Banana Salad. 1 head of lettuce, 6 ripe bananas, 1 cup diced pineapple, berries or cherries to garnish, 14 cup cooked dressing mixed with 14, cup whipped cream
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