vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Banana Sponge
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
644Calories
22 gProtein
127 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein22 g
Carbohydrates127 g
Fiber2.4 g
Sugars109 g
Total Fat8.1 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium270 mg
Potassium390 mg
Calcium96 mg
Iron5.7 mg
Magnesium35 mg
Phosphorus179 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C25 mg
Vitamin A122 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate77 mcg
Choline235 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 129. The excerpt below is the record exactly as published.
Banana Sponge. i packet Gelatine,, } cup Cold Water, ^ cup Boiling Water, 1 cup Sugar, Juice of a Lemon, 1 cup Banana Pulp, Whites of 3 Eggs, slices Banana
Cook this with the app: pantry check, scaling, and the assistant.