Junket with Puree of Bananas
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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
114Calories
2 gProtein
27 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein2.5 g
Carbohydrates27 g
Fiber0 g
Sugars26 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.4 mg
Potassium35 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.3 mcg
Choline1.3 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 26. The excerpt below is the record exactly as published.
JUNKET WITH PUREE OF BANANAS. Pare and slice two bananas and put them in a saucepan over the fire with four tablespoonfuls of water; cook slowly until tender, then press through a puree. sieve; add a teaspoonful of lemon juice, a tablespoonful of orange juice, two tablespoonfuls of sugar, and a teaspoonful of gelatine
Cook this with the app: pantry check, scaling, and the assistant.