vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Banana Whip or Trifle
From Cookery for every household, 1914
Serves 3
Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
620Calories
9 gProtein
89 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein9.1 g
Carbohydrates89 g
Fiber5.4 g
Sugars54 g
Total Fat25 g
Saturated Fat15 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.1 g
Cholesterol129 mg
Sodium720 mg
Potassium867 mg
Calcium149 mg
Iron1.6 mg
Magnesium71 mg
Phosphorus236 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A52 mcg
Vitamin E0.6 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate54 mcg
Choline32 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 714. The excerpt below is the record exactly as published.
Banana Whip or Trifle 4 bananas. 3 sponge cakes. 2 table-sps. jam. 1 glass sherry. 1 pt. custard. 2 or 3 macaroons. A few sweet almonds. 1 gill cream
Cook this with the app: pantry check, scaling, and the assistant.