Bananas and Cream

Name: Bananas and Cream
Ingredients: six green bananas; half a gill of cold water; half a gill of cream; one yolk of egg; season with salt; and pepper

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

320Calories

7 gProtein

18 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories320 kcal

Protein6.5 g

Carbohydrates18 g

Fiber6.3 g

Sugars0.2 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol60 mg

Sodium19 mg

Potassium389 mg

Calcium148 mg

Iron2.4 mg

Magnesium47 mg

Phosphorus73 mg

Zinc0.4 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E1.2 mg

Vitamin K42 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water105 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

Bananas and Cream. Put six green bananas, together with half a gill of cold water, into a well buttered “Express” bag, place it on a wire grid into 86 THE PAPER-BAG COOKERY MANUAL. the oven and cook for 10 minutes. Un- fasten the bag, peel the bananas and put them on a hot dish. Pour over half a gill of cream mixed with one yolk of egg ; season with salt and pepper

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