Bananas Cooked in the Skins
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
320Calories
4 gProtein
82 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories320 kcal
Protein3.9 g
Carbohydrates82 g
Fiber9.4 g
Sugars44 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.6 mg
Potassium1289 mg
Calcium18 mg
Iron0.9 mg
Magnesium97 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1 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)2.4 mg
Folate72 mcg
Choline35 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.
Bananas Cooked in the Skins Loosen one of the sections of skin from each banana. Put into blazer, cover, and let cook until skins are discolored and pulp soft. Re- move from skins and sprinkle with sugar. Serve with lady fingers. Saut6d Bananas Remove skins from three bananas
Cook this with the app: pantry check, scaling, and the assistant.