vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bananas and Whipped Cream
From Miss Parloa's kitchen companion, 1887
Serves 4
Four tablespoonfuls of wine may be used instead of orange juice.
Presented as published in 1887. 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
755Calories
4 gProtein
96 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories755 kcal
Protein4.3 g
Carbohydrates96 g
Fiber4.7 g
Sugars72 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium26 mg
Potassium759 mg
Calcium81 mg
Iron0.5 mg
Magnesium56 mg
Phosphorus106 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate36 mcg
Choline18 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 387. The excerpt below is the record exactly as published.
Bananas and Whipped Cream. If provision is to be made for six persons, use six or seven bananas, the juice of an orange, half a cupful of sugar, and one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.