vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Cream of Banana Soup

Name: Cream of Banana Soup
Yield: 4 servings
Ingredients: Milk, 2 cups; Flour, 1 tablespoon; Kice stock, 2 cups; Salt, 1 teaspoon; Butter, 1 tablespoon; Nutmeg, !/4 teaspoon; Bananas, 3

From Mary Jane's cook book, 1916

Serves 4

Presented as published in 1916. 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

161Calories

5 gProtein

28 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories161 kcal

Protein5.2 g

Carbohydrates28 g

Fiber2.4 g

Sugars17 g

Total Fat7 g

Saturated Fat2.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol22 mg

Sodium631 mg

Potassium509 mg

Calcium156 mg

Iron0.4 mg

Magnesium40 mg

Phosphorus146 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C7.8 mg

Vitamin A42 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate21 mcg

Choline31 mg

Caffeine0 mg

Water176 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 119. The excerpt below is the record exactly as published.

CREAM OF BANANA SOUP. Milk, 2 cups. Flour, 1 tablespoon. Kice stock, 2 cups. Salt, 1 teaspoon. Butter, 1 tablespoon. Nutmeg, !/4 teaspoon. Bananas, 3

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