Cranberry and Banana Filling
From Royal cook book, 1930
Presented as published in 1930. 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
1225Calories
5 gProtein
316 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1225 kcal
Protein5.2 g
Carbohydrates316 g
Fiber20 g
Sugars257 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium40 mg
Potassium1529 mg
Calcium71 mg
Iron1.7 mg
Magnesium124 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A19 mcg
Vitamin E4.1 mg
Vitamin K16 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate75 mcg
Choline51 mg
Caffeine0 mg
Water1463 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 33. The excerpt below is the record exactly as published.
Cranberry and Banana Filling Make rich biscuit dough as directed. Roll out % inch thick; cut with biscuit cutter. Bake in hot oven at 475° F. about 15 minutes. Split and butter while warm. Put together with filling. Sprinkle with powdered sugar. Makes 10-12. Cranberry and Banana Filling 1 cup sugar 4 cup water 2 cups cranberries 3 to 4 bananas
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