vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Glace a la Creme de Bananes (Banana Cream Ice)
From The new century cookery book, 1901
Serves 4
Serve in a pile or cups.
Presented as published in 1901. 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
529Calories
11 gProtein
66 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories529 kcal
Protein11 g
Carbohydrates66 g
Fiber6.8 g
Sugars39 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Cholesterol179 mg
Sodium2527 mg
Potassium1014 mg
Calcium217 mg
Iron1.4 mg
Magnesium74 mg
Phosphorus244 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A75 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate58 mcg
Choline21 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 485. The excerpt below is the record exactly as published.
Glace a la Creme de Baaanes {Banana Cream Ice). — 564 THE NEW CENTURY COOKERY BOOK 6 to 8 ripe bananas, 3 lemons, 1 pint custard, \ pint cream, 1 small glass curagoa or cognac brandy, ice, and freezing salt
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