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Compote of Bananas
From Cookery for every household, 1914
Serves 2
Lemon may be used instead of orange, and a little wine instead of the water.
Presented as published in 1914. 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
802Calories
5 gProtein
193 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories802 kcal
Protein5.2 g
Carbohydrates193 g
Fiber10 g
Sugars157 g
Total Fat6.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat4 g
Cholesterol0 mg
Sodium12 mg
Potassium1258 mg
Calcium62 mg
Iron1.3 mg
Magnesium102 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A9 mcg
Vitamin E0.3 mg
Vitamin K1.6 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate83 mcg
Choline29 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 743. The excerpt below is the record exactly as published.
Compote of Bananas 5 or 6 bananas. \ lb. sugar. Rind and juice of 1 orange. 2 table-sps. chopped walnuts. A little water
Cook this with the app: pantry check, scaling, and the assistant.