vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chartreuse of Bananas
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Other fruits may be used.
Presented as published in 1913. 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
653Calories
6 gProtein
107 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein6 g
Carbohydrates107 g
Fiber6 g
Sugars68 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.1 g
Cholesterol60 mg
Sodium44 mg
Potassium822 mg
Calcium70 mg
Iron1.1 mg
Magnesium63 mg
Phosphorus120 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A5.4 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate45 mcg
Choline26 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 56. The excerpt below is the record exactly as published.
Chartreuse of Bananas. 6 bananas. % pint cream. 6 leaves gelatine or I/2 oz. gelatine. I oz. sugar. I/2 teacup cold water. Clear jelly. Few pistachio nutS
Cook this with the app: pantry check, scaling, and the assistant.