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Bananas
From The Ideal cook book, 1899
Serves 6
A syrup can be made with sugar and water to serve with bananas.
Presented as published in 1899. 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
214Calories
2 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein2.4 g
Carbohydrates53 g
Fiber1.6 g
Sugars47 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium227 mg
Calcium14 mg
Iron0.2 mg
Magnesium35 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline6.7 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 122. The excerpt below is the record exactly as published.
Bananas. Make with boiling water a quart of strong and sweet lemonade, using only the juice of the lemons. Soak half a box of gelatine one hour in a small cup of cold water ; stir it into the boiling lemonade and set it where it will cool, but not harden. Cut three bananas in lengthwise halves and lay them in a mould wet with cold water, cover them with half the jelly and set the mould upon the ice until the jelly sets. Then slice in three more bananas and pour in the remainder of the jelly. Serve with cream or soft custard. Make a syrup with a large cup of sugar and a scant pint of water
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