vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Salad No. 2
From The art of cookery, 1899
Serves 3
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
573Calories
6 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories573 kcal
Protein6.5 g
Carbohydrates146 g
Fiber11 g
Sugars114 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7.8 mg
Potassium1233 mg
Calcium94 mg
Iron1.1 mg
Magnesium86 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A27 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate106 mcg
Choline41 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 3 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.
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, and when perfectly cold pour over six thinly sliced bananas
Cook this with the app: pantry check, scaling, and the assistant.