vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Banana Snow
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
706Calories
22 gProtein
137 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein22 g
Carbohydrates137 g
Fiber3.5 g
Sugars113 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium340 mg
Potassium531 mg
Calcium119 mg
Iron7.4 mg
Magnesium47 mg
Phosphorus235 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C13 mg
Vitamin A163 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.1 mg
Folate93 mcg
Choline309 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
Banana Snow One tablespoon granulated gelatine, quarter cup cold water, one- third cup boiling water; half cup sugar, two teaspoons lemon juice, two-thirds cup bananas; whip whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.