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Frozen Bananas

Name: Frozen Bananas
Yield: 3 servings
Ingredients: six large, ripe, red bananas; half a pound of powdered sugar; a quart of water; the grated peel of a lemon

From Twentieth century home cook book, 1905

Serves 3

Pineapples, oranges, and berries may be frozen in the same manner. A pint of cream, whipped stiff, may be added if liked.

Presented as published in 1905. 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

393Calories

1 gProtein

101 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories393 kcal

Protein1.5 g

Carbohydrates101 g

Fiber3.5 g

Sugars87 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium13 mg

Potassium409 mg

Calcium24 mg

Iron0.5 mg

Magnesium33 mg

Phosphorus27 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A3.3 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate24 mcg

Choline12 mg

Caffeine0 mg

Water420 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 109. The excerpt below is the record exactly as published.

FROZEN BANANAS. Cut six large, ripe, red bananas crosswise, in very thin slices; add half a pound of powdered sugar to them, let them stand an hour, then add a quart of water and the grated peel of a lemon

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