vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bananas with Oatmeal
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Other cereals can be served similarly.
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
96Calories
3 gProtein
17 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein3.1 g
Carbohydrates17 g
Fiber2.4 g
Sugars2.1 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium595 mg
Potassium138 mg
Calcium19 mg
Iron1.1 mg
Magnesium38 mg
Phosphorus93 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline10 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 35. The excerpt below is the record exactly as published.
BANANAS WITH OATMEAL— Add a teaspoonful of salt to a quart of rapidly boiling water and sprinkle in two cups of rolled oatmeal. Set the saucepan into another dish of boiling water (double boiler), cover and cook at least one hour. Longer cooking is preferable. Have ready half a banana for each person to be served. The banana should be peeled and cut in thin slices. Put a spoonful of the hot oatmeal over the bananas in the serving dishes. Pass at the same time sugar and milk or cream
Cook this with the app: pantry check, scaling, and the assistant.