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Banana Salad No. 1
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
721Calories
4 gProtein
187 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein4.1 g
Carbohydrates187 g
Fiber9.5 g
Sugars146 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5.2 mg
Potassium1355 mg
Calcium23 mg
Iron1 mg
Magnesium101 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A11 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate84 mcg
Choline38 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 124. The excerpt below is the record exactly as published.
half a cup of lemon juice add a cup of granulated sugar. Put six or eight thinly sliced bananas into a glass or china bowl. Pour over them the lemon syrup. Cover closely, and stand the salad in a cold place for an hour before serving. Banana Salad No. 2. — To the juice of three oranges and one lemon add a fourth of a box of gelatine soaked an hour in cold water. Warm the mixture until the gelatine is dissolved, add a cup of granulated sugar
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