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Banana Whip
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
754Calories
13 gProtein
180 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein13 g
Carbohydrates180 g
Fiber7.4 g
Sugars123 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium556 mg
Potassium729 mg
Calcium168 mg
Iron17 mg
Magnesium66 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate106 mcg
Choline28 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 53. The excerpt below is the record exactly as published.
BANANA WHIP. Large bananas, 3. Grated lemon rind, 1 teaspoon. Lemon juice, 2 tablespoons. Granulated gelatine, 2 table- Sugar, 1 cup. spoons. Boiling water, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.