Grape-Nuts Banana Cream

Ingredients

• 3 level tablespoonfuls Grape-Nuts
• 4 cup sugar
• 1 level tablespoonful butter
• I scant cup cream
• 4 banana

Method

1. 1

   Peel the banana and mash fine with silver fork.

2. 2

   Combine all the other ingredients and when the boiling point is reached pour over the crushed banana.

3. 3

   Chill and serve with whipped cream or custard sauce.

Nutrition per serving

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 4. The excerpt below is the record exactly as published.

1 level tablespoonful butter 1-16 level teaspoonful salt ... Run together the butter, flour and sugar, % and add slowly the boiling water. Cook 5 minutes. Add salt. Flavour to taste or add glass of wine, 13 BAKED APPLES WiTH GRAPE Nuts, Eaa Noe 14 i dda ae . sar te eersoansi SN iy es GRAPE Nuts Fruit Sacap, Grape Nuts RaIsiIn Pig 15 i Whipped Cream Sauce Icupcream 2 level tablespoonfuls powdered sugar . 1 level teaspoonful vanilla flavouring Chill the cream, add sugar and flavouring, then whip or beat with an egg-beater until light and foamy. Foamy Pudding Sauce 1} cups sugar 1 level tablespoonful flour + cup butter 4 cup boiling water | 1 teaspoonful vanilla flavouring Mix flour, sugar and butter together. Add the boiling water gradually and cook over hot water until like thick cream. Flavour and serve with pudding, _ Pineapple Pudding Sauce Nahe I cup pineapple juice 2 level teaspoonfuls 1 level tablespoonful cornflour butter 4 level teaspoonful salt Cook in a double boiler or saucepan until clear. As the pudding is rich with fruit and the custard keeps it moist, only a little sauce is needed. instant Postum Jelly t level teaspoonful Instant Postum dissolved in + cup boiling water ; 4 box of plain gelatine moistened with 4 cup cold water Juice + lemon 4 cup sugar 14 cups boiling water Pour the boiling water over the moistened gelatine, stir until dissolved. Add other ingredients. Pour into a shallow granite or porcelain pan, having been rinsed with cold water, stand in a cool place to set. Cut into one-half-inch cubes and serve with whipped cream or custard sauce. Teal Grape-Nuts Strawberry Mould I cup Grape-Nuts 2 level tablespoonfuls # cup strawberries granulated gelatine I cup strawberry juice 4 cup sugar $ cup almonds (blanched) Dissolve the gelatine in 1 cup of boiling water. Add Sugar and strawberry juice. When it begins to harden add Grape Nuts, crushed almonds and straw- berries cutin halves. Mould and serve with whipped cream. Pineapple Jellied with Grape-Nuts + cup Grape-Nuts % cup grated tinned } cup crushed blanched pineapple almonds I pint boiling water I box pineapple-flavor gelatine 4 cup sugar Dissolve gelatine in boiling water, add sugar, Grape-Nuts, grated pineapple, crushed almonds, turn into several small or one large mould and set aside until jelly stiffens, 16 TOE Aaa NN RL NRE AITO R a a aa Sr aaa ann Tie | VARNA ota Cre WSU Mad fe LEER MRSC is i capi, ~ # cup Grape-Nuts 2 tablespoonfuls granulated 4+ cup sugar gelatine Juice of one lemon 4 cup cold water 2 pints water . 4 pound prunes pints of water some hours. Stew gently until prunes are tender. There should be 34 cups, after cooking. Soak gelatine in cold water five minutes, then dis- solve in boiling prune liquid ; add sugar, lemon juice and Grape-Nuts. Pour into moulds, let stand few hours, serve with cream. Grape-Nuts Raisin Pie 3 cup Grape Nuts 2+ cups hot water 4 cup raisins seeded and 4 cup vinegar chopped 3 tablespoonfuls 14 cups brown sugar butter Mix in order given, and cook for 10 minutes. Cool. Put into a paste-lined plate and cover with half- a lattice top. Trim edges neatly, moisten and finish with a half-inch strip of paste round the edge. Bake about 40 minutes. The oven should be hot for the first 15 minutes and then the heat should be reduced This recipe will serve six persons. | Fig Custard 2 level tablespoonfuls % pound figs Grape-Nuts 2 eggs 1 cup milk . Nutmeg or orange to flavor $ cup sugar rang ; Split the figs and line a plain buttered mould with them, placing seed side of figs next to mould. Beat the eggs, add milk, sugar, Grape-Nuts and flavouring. ‘Pour custard gently into mould, cover and steam until set. Postum Custard salt Dissolve Instant Postum in + cup of boiling water. Dissolve the cornflour in 3 cup of the milk and heat the rest of the milk to near boiling point; <n +o then add cornflour and Postum, well BO beaten eggs, sugar, butter and salt. . Cook in double boiler, stirring eS continuously. Cool in % moulds and serve with ‘e whipped cream, fs Wash prunes, cut in small pieces and soak in the two inch strips of paste placed half an inch apart to form — (Flour) © 4 level tablespoonfuls 2 level tablespoonfuls Instant Postum cornflour — ; 2 eggs : 1 level tablespoonful 2 pints milk butter 4 cup sugar * 2 level teaspoonful 1 : Sgn xe oe fe tee ae ae ey gs PSF Say TE — See oe Sao ae ce ye Set sey Se ene: Hy ae :. He GRAPE Nuts STRAWBERRY MOULD, PINEAPPLE JELLIES WitH GRAPE NUTS 18 GRAPE Nuts IcE Cream, INSTANT Postum CusTarp 19 Grape-Nuts Banana Gream 3 level tablespoonfuls 4 cup sugar Grape-Nuts 1 level tablespoonful Vere butter I scant cup cream 4 banana Peel the banana and mash fine with silver fork. Com- bine all the other ingredients and when the boiling oint is reached pour over the crushed banana. Chill and serve with whipped cream or custard sauce, Grape-Nuts Fruit Salad Grape Nuts Powdered sugar 5 oranges 4 apples © Whipped cream Pare and cut into thin slices the fruit, arrange in the salad bowl a layer of fruit, and an even sprinkling of Grape-Nuts and powdered sugar to taste. Continue alternating until materials are used. Let standina cool place while the cream is being whipped to a stiff froth, sweeten and flavour with orange or pine-- apple extract. Just before serving spread over salad. To garnish, circles of candied cherries or strawberries may be used. Fruit Salad Dressing I egg 2 level tablespoonfuls pineapple, 2 level tablespoonfuls sugar orange or apple juice 2 level tablespoonfuls lemon juice Beat the egg sufficiently to blend white and yolk, add sugar and strained fruit juices. Cook in double boiler, stirring constantly until thickened. Cool and combine with salad. This dressing is most excellent with any combination of fruits. Post Toasties Minute Shortcake 1 cup Post Toasties 2 level tablespoonfuls sugar 4 cup sliced strawberries or other fruit _ Put layer of Toasties on plate, cover with straw- berries; then sugar; another layer of Toasties and strawberries. Serve with rich cream. Baked Apples with Grape-Nuts 6 level tablespoonfuls Grape-Nuts

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