Bananas with Bacon
From The paper-bag cookery manual, 1911
This makes an excellent breakfast dish.
Presented as published in 1911. 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
704Calories
10 gProtein
180 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein10 g
Carbohydrates180 g
Fiber25 g
Sugars88 g
Total Fat3.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium2910 mg
Calcium147 mg
Iron4.3 mg
Magnesium237 mg
Phosphorus198 mg
Zinc1.4 mg
Copper0.9 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A28 mcg
Vitamin E1 mg
Vitamin K45 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate148 mcg
Choline73 mg
Caffeine0 mg
Water542 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.
Bananas with Bacon. This makes an excellent breakfast dish. Take six bananas, not over ripe, peel them, and cut each in half lengthways ; season with salt and pepper, and put each half on a slice of streaky bacon
Cook this with the app: pantry check, scaling, and the assistant.