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Bananas and Cream
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
178Calories
2 gProtein
35 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein1.8 g
Carbohydrates35 g
Fiber3.1 g
Sugars22 g
Total Fat3.6 g
Saturated Fat2.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol11 mg
Sodium2.9 mg
Potassium457 mg
Calcium21 mg
Iron0.3 mg
Magnesium35 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C10 mg
Vitamin A31 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline14 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 217. The excerpt below is the record exactly as published.
BANANAS AND CREAM. Slice one banana into each individual fruit dish and cover with two teaspoonfuls of powdered sugar. Over this put a tablespoonful of whipped cream flavored with vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.