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Devilled Bananas
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Sufficient for eight bananas.
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
558Calories
5 gProtein
109 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein5.2 g
Carbohydrates109 g
Fiber13 g
Sugars59 g
Total Fat16 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium605 mg
Potassium1721 mg
Calcium25 mg
Iron1.3 mg
Magnesium130 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate96 mcg
Choline47 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 72. The excerpt below is the record exactly as published.
Devilled Bananas 2 tablespoonfuls Crisco 8 bananas ¥% teaspoonful salt 1 teaspoonful chopped pickles Few grains red pepper, or 1 dessertspoonful chopped chillies
Cook this with the app: pantry check, scaling, and the assistant.