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Bananas and Cream
From The new practical housekeeping, 1890
Serves 4
Very nice for tea.
Presented as published in 1890. 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
280Calories
4 gProtein
21 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein3.7 g
Carbohydrates21 g
Fiber1.9 g
Sugars14 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium16 mg
Potassium246 mg
Calcium57 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A5.9 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline7.5 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 245. The excerpt below is the record exactly as published.
Bananas and Cream. — Slice the bananas crosswise — not too thin — scatter powdered sugar over, and before it dissolves squeeze the juice of several oranges over them, or oranges maybe cut up and mixed with them, or the bananas may be served with cream and sugar alone. Very nice for tea. They make an agreeable dessert with whipped cream sweetened and flavored with vanilla, poured over them. A tablespoon of gelatine
Cook this with the app: pantry check, scaling, and the assistant.