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Bananas and Oranges
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Variation can include cutting the pulp of oranges with bananas.
Presented as published in 1885. 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
405Calories
6 gProtein
103 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein5.6 g
Carbohydrates103 g
Fiber13 g
Sugars59 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium20 mg
Potassium1588 mg
Calcium95 mg
Iron1.5 mg
Magnesium116 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C138 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate117 mcg
Choline35 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 300. The excerpt below is the record exactly as published.
BANANAS AND ORANGES. Peel three bananas, — the red sort is the best for this dish, -^ slice them crosswise, and lay them on a dish ; just before serving them, squeeze the juice of an orange over them
Cook this with the app: pantry check, scaling, and the assistant.