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Bananas and Apples
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
386Calories
4 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein3.6 g
Carbohydrates101 g
Fiber11 g
Sugars66 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2.4 mg
Potassium1183 mg
Calcium30 mg
Iron0.9 mg
Magnesium79 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K3.4 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate48 mcg
Choline36 mg
Caffeine0 mg
Water492 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 58. The excerpt below is the record exactly as published.
1 dozen bananas peeled and sliced once lengthwise on a buttered dish. Pour % of this' sauce over the bananas, and bake 15 minutes; then add the remainder of the sauce, and bake until a rich brown, basting oocasionally. Nice either hot or cold. Also good baked with brown sugar and butter to form a caramel. BANANAS AND APPLES— Mrs. W. F. Jones. Pare and core about 1 dozen apples
Cook this with the app: pantry check, scaling, and the assistant.