vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Indian Dessert
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. W. H. Nunn.
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
234Calories
2 gProtein
44 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein2.3 g
Carbohydrates44 g
Fiber3.3 g
Sugars26 g
Total Fat6 g
Saturated Fat3.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Cholesterol19 mg
Sodium165 mg
Potassium502 mg
Calcium37 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A51 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline19 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 59. The excerpt below is the record exactly as published.
Indian Dessert. Slice bananas lengthwise and spread with strawberry jam. Pour over this a wineglassful of sherry and cover with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.