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Banana Sauce
From The art of cookery, 1899
Serves 1
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
133Calories
2 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories133 kcal
Protein1.6 g
Carbohydrates34 g
Fiber3.9 g
Sugars18 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium537 mg
Calcium7.5 mg
Iron0.4 mg
Magnesium40 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate30 mcg
Choline15 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 112. The excerpt below is the record exactly as published.
Banana Sauce. — Make the same as strawberry sauce, using a cup of thinly sliced bananas
Cook this with the app: pantry check, scaling, and the assistant.