vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Banana Soup
From The Cook County cook book, 1912
Serves 2
Recipe by E. G. Harris, Winnetka, 111.
Presented as published in 1912. 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
501Calories
10 gProtein
115 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein9.6 g
Carbohydrates115 g
Fiber13 g
Sugars60 g
Total Fat5.2 g
Saturated Fat2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol98 mg
Sodium55 mg
Potassium1809 mg
Calcium84 mg
Iron1.7 mg
Magnesium137 mg
Phosphorus193 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.9 mcg
Vitamin C42 mg
Vitamin A66 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B61.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.3 mg
Folate108 mcg
Choline127 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 105. The excerpt below is the record exactly as published.
BANANA SOUP. — Rub to a paste with a wooden spoon 8 ripe bananas, sprinkle over these 1 tablespoon of corn starch and a little salt; bring to scalding point 3 pts. of milk, stir into it, slowly, the banana paste and 1 egg, beaten lightly
Cook this with the app: pantry check, scaling, and the assistant.