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Bananas Baked in Sherry Wine
From Superior cook book, 1905
Serves 2
Mrs. Myrte Johnson Trowbridge
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
547Calories
4 gProtein
108 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein4.2 g
Carbohydrates108 g
Fiber9.4 g
Sugars58 g
Total Fat6.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol16 mg
Sodium4865 mg
Potassium1399 mg
Calcium31 mg
Iron1.3 mg
Magnesium108 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate72 mcg
Choline35 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 81. The excerpt below is the record exactly as published.
Bananas Baked in Sherry Wine. Cut a half dozen bananas lengthwise, place in a pan with a tablespoon of but- ter, a little salt and sugar over them. Bake in a Jewel ]\ange 15 minutes or until browned, then ])our over them ' ^ ''"P '''^ sherry wine
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