Banana Tart
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
860Calories
9 gProtein
223 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories860 kcal
Protein9.1 g
Carbohydrates223 g
Fiber26 g
Sugars136 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium14 mg
Potassium2821 mg
Calcium116 mg
Iron2.4 mg
Magnesium210 mg
Phosphorus184 mg
Zinc1.3 mg
Copper0.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A27 mcg
Vitamin E0.9 mg
Vitamin K4.7 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.2 mg
Folate151 mcg
Choline81 mg
Caffeine0 mg
Water854 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 41. The excerpt below is the record exactly as published.
Banana Tart. Take six good sized bananas, one sour apple, the finely chopped rind of half a lemon, and 1 oz. of castor sugar. Peel the bananas and the apple, cut both into small pieces or slices, add the lemon rind and the sugar ; sprinkle thickly a shallow, buttered pie-dish with finely crushed macaroons, put in the fruit, moisten with about a gill of water
Cook this with the app: pantry check, scaling, and the assistant.