Banana Sorbet

Name: Banana Sorbet
Ingredients: six good ripe bananas; 4oz. of caster sugar; the strained juice of two good oranges; three-quarters of a pint of water; a wineglassful of cognac; a full one of maraschino syrup; sliced, marinaded, and iced bananas

From The "Queen" cookery books: Ices, 1902

Ensure bananas are well marinaded before serving.

Presented as published in 1902. 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

1411Calories

10 gProtein

348 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1411 kcal

Protein10 g

Carbohydrates348 g

Fiber24 g

Sugars275 g

Total Fat3.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium13 mg

Potassium3434 mg

Calcium198 mg

Iron0.7 mg

Magnesium274 mg

Phosphorus235 mg

Zinc1.6 mg

Copper1 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C291 mg

Vitamin A50 mcg

Vitamin E0.8 mg

Vitamin K1.3 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.6 mg

Folate233 mcg

Choline42 mg

Caffeine0 mg

Water1299 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.

Banana Sorbet. — Peel and crush six good ripe bananas, adding to them 4oz. of caster sugar, the strained juice of two good oranges, and three-quarters of a pint of water. Freeze as before to a batter, then add three or four tablespoonfuls of Italian meringue, re-freeze, and when smooth work in a wine- glassful of cognac, and a full one of maraschino syrup (not liqueur), and again freeze. Serve gar- nished with sliced, marinaded, and iced bananas

Cook this with the app: pantry check, scaling, and the assistant.