vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Banana Shortcake
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
641Calories
6 gProtein
129 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein5.9 g
Carbohydrates129 g
Fiber6.1 g
Sugars99 g
Total Fat12 g
Saturated Fat5.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.1 g
Cholesterol47 mg
Sodium9721 mg
Potassium1567 mg
Calcium83 mg
Iron0.3 mg
Magnesium124 mg
Phosphorus156 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate105 mcg
Choline0 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 145. The excerpt below is the record exactly as published.
BANANA SHORTCAKE Make a good biscuit crust, according to the directions under "Strawberry Shortcake." Then proceed as in short- cake making. Split open and butter the crust while hot — WARM WEATHER SWEETS 267 buttering on the cut side. Peel three or four well-ripened bananas. Shred the bananas till they are finely broken. Spread thick on the buttered crust, sprinkle lightly with salt and add sugar if the taste directs. Then lay on the second buttered crust and another thick layer of bananas, which again salt and sugar to taste. The juice of an orange may be added also if the taste directs. Serve the shortcake with cream, or with a plain boiled custard
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.