Bananas
From Most for your money cookbook, 1938
They form their own juicy sauce.
Presented as published in 1938. 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
641Calories
8 gProtein
164 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein7.8 g
Carbohydrates164 g
Fiber19 g
Sugars88 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.2 mg
Potassium2578 mg
Calcium36 mg
Iron1.9 mg
Magnesium194 mg
Phosphorus158 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K3.6 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate144 mcg
Choline71 mg
Caffeine0 mg
Water539 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 104. The excerpt below is the record exactly as published.
BANANAS Saturday bargains usually give one the very best bananas, fully ripe ones, freckled with brown sugar spots, which will not keep for sale on Monday. These are marvellous simply grilled or baked in their skins until the outside is nearly black and the inside is soft. They must be eaten as soon as done, served whole, each person slitting the skin with a knife and sprinkling sugar and cinnamon on the steaming pulp. Or a half dozen, peeled, broken in two, and laid in a deep bowl, with lemon juice, plenty of sugar, and bits of lemon (rind and all except the seeds)
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Cook this with the app: pantry check, scaling, and the assistant.