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Banana Sandwiches
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
A refreshing and sweet sandwich.
Presented as published in 1911. 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
427Calories
5 gProtein
109 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein5.2 g
Carbohydrates109 g
Fiber12 g
Sugars59 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4.8 mg
Potassium1718 mg
Calcium24 mg
Iron1.2 mg
Magnesium130 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate96 mcg
Choline47 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 28. The excerpt below is the record exactly as published.
BANANA SANDWICHES— Remove the skin and fibers from four bananas, cut them in quarters and force through a ricer. Mix with the pulp the juice of half a lemon, a dash of salt and nutmeg and set it away to become very cold while you prepare the bread. This should be cut in very thin slices, freed from crusts and trimmed into any preferred shape. Slightly sweeten some thick cream
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