Belgian Baked Bananas

Name: Belgian Baked Bananas
Ingredients: Skia fine bananas; Sprinkle with sugar; grated lemoD peel; juice of 1 oraDge; yi lemon; ^ glass of sherry wine

From 365 foreign dishes, 1908

Presented as published in 1908. 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

457Calories

4 gProtein

84 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories457 kcal

Protein4.3 g

Carbohydrates84 g

Fiber6.1 g

Sugars47 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium15 mg

Potassium1056 mg

Calcium61 mg

Iron1.4 mg

Magnesium73 mg

Phosphorus91 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C138 mg

Vitamin A4.6 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate97 mcg

Choline19 mg

Caffeine0 mg

Water469 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 11. The excerpt below is the record exactly as published.

Belgian Baked Bananas. Skia fine bananas and lay tlicoi whole in a baking-dish. Sprinkle with sugar and grated lemoD peel. Add the juice of 1 oraDge, yi lemon and ^ glass of sherry wine

Cook this with the app: pantry check, scaling, and the assistant.