Indian Fruit Cream

Name: Indian Fruit Cream
Ingredients: sufficient bananas to make half a pound; half a pound of ripe strawberries; half a pint of cream; about 1 to 3 ounces of castor sugar

From Wholesome cookery, 1887

Presented as published in 1887. 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

1197Calories

9 gProtein

107 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories1197 kcal

Protein8.7 g

Carbohydrates107 g

Fiber5.9 g

Sugars67 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.2 g

Cholesterol241 mg

Sodium51 mg

Potassium1405 mg

Calcium193 mg

Iron1.2 mg

Magnesium104 mg

Phosphorus236 mg

Zinc1.1 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C155 mg

Vitamin A6.8 mcg

Vitamin E0.2 mg

Vitamin K6.8 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate45 mcg

Choline22 mg

Caffeine0 mg

Water512 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 80. The excerpt below is the record exactly as published.

Indian Fruit Cream. Peel and cut into 1-inch lengths sufficient ba- nanas to make half a pound ; take the stalks oflf half 1 222 WHOLESOME COOKEBT. a pound of ripe strawberries ; whip up half a pint of cream, and mix bananas, strawberries, and cream together in a bowl, with about 1 to 3 ounces of castor sugar

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