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Banana Sauce II
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
864Calories
15 gProtein
67 gCarbs
71 gFat
Full nutrition (31 nutrients)
Calories864 kcal
Protein15 g
Carbohydrates67 g
Sugars56 g
Total Fat71 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol167 mg
Sodium72 mg
Potassium310 mg
Calcium225 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus201 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E2.9 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline22 mg
Water205 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 250. The excerpt below is the record exactly as published.
BANANA SAUCE II 1 tablespoon butter 1 egg yolk 1 tablespoon flour 1 banana Y cup sugar Few grains salt Y% cup milk 4 cup whipping cream
Cook this with the app: pantry check, scaling, and the assistant.