vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana Toast
From The Cook County cook book, 1912
Serves 2
Fresh peaches may be used instead of bananas.
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
43Calories
0 gProtein
0 gCarbs
4 gFat
Full nutrition (22 nutrients)
Calories43 kcal
Protein0.3 g
Carbohydrates0.5 g
Total Fat4.5 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Cholesterol13 mg
Sodium2.6 mg
Potassium12 mg
Calcium7.7 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water7.3 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 95. The excerpt below is the record exactly as published.
BANANA TOAST.— Peel and press some good bananas through a colander with a potato masher; or a vegetable press may be used. Moisten the slices of toast with hot cream
Cook this with the app: pantry check, scaling, and the assistant.