Bananas with Sauce en Casserole
From The National home cook book, 1900
Can be served as a sweet entrée with roast beef or mutton.
Presented as published in 1900. 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
1259Calories
11 gProtein
320 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1259 kcal
Protein11 g
Carbohydrates320 g
Fiber22 g
Sugars178 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium604 mg
Potassium2389 mg
Calcium208 mg
Iron18 mg
Magnesium192 mg
Phosphorus185 mg
Zinc1.2 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A19 mcg
Vitamin E0.7 mg
Vitamin K3.6 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.1 mg
Folate193 mcg
Choline88 mg
Caffeine0 mg
Water746 g
As published
This recipe was extracted from The National home cook book (1900), page 92. The excerpt below is the record exactly as published.
BANANAS WITH SAUCE EN CASSEROLE. A Peel five or six bananas: scrape off the course threads, — - and cut the bananas in halves, lengthwise, and the pieces in halves, crosswise. Put these into a casserole. Melt asmall - -giass of currant jelly in a cup of boiling water and pour. over the bananas; then squeeze over.them the juice of half- a lemo
Cook this with the app: pantry check, scaling, and the assistant.