vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frozen Banana Whip
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
580Calories
7 gProtein
80 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories580 kcal
Protein6.7 g
Carbohydrates80 g
Fiber3.4 g
Sugars57 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium79 mg
Potassium824 mg
Calcium150 mg
Iron2.1 mg
Magnesium68 mg
Phosphorus154 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C32 mg
Vitamin A222 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate46 mcg
Choline21 mg
Caffeine0 mg
Water259 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 73. The excerpt below is the record exactly as published.
FROZEN BANANA WHIP. Ripe bananas, 6. Granulated gelatine, V* table- Powdered sugar, 1/2 cup. spoon. Orange juice, 1/2 CUP- Boiling water, i/2 CUP- Whipped cream, 2 cups
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