Bananas and Cream (No. 2)
From The Apsley cookery book, 1905
Presented as published in 1905. 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
1493Calories
13 gProtein
186 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1493 kcal
Protein13 g
Carbohydrates186 g
Fiber19 g
Sugars100 g
Total Fat86 g
Saturated Fat49 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.5 g
Cholesterol241 mg
Sodium56 mg
Potassium2805 mg
Calcium179 mg
Iron1.9 mg
Magnesium208 mg
Phosphorus292 mg
Zinc1.6 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K9.2 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate144 mcg
Choline71 mg
Caffeine0 mg
Water675 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 51. The excerpt below is the record exactly as published.
Bananas and Cream (No. 2). Ingredients, Six Bananas. I One tablespoonful of castor Half a pint of Cream. | Sugar. Peel and slice the bananas into two-inch lengths, put into a glass dish, sprinkle over the sugar. Whip the cream (not too stiff) and cover the bananas ; serve with any cold milk mould. 213. Banana Cream. Ingredients. Ten Bananas. Quarter of an ounce of Vegetable Gelatine. Half a pint of Milk. One tablespoonful of castor Sugar.
Cook this with the app: pantry check, scaling, and the assistant.