Mashed Bananas in Cream
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Suitable for those who are mineral poisoned.
Presented as published in 1909. 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
1017Calories
7 gProtein
64 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1017 kcal
Protein7.3 g
Carbohydrates64 g
Fiber6.2 g
Sugars29 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.2 g
Cholesterol241 mg
Sodium51 mg
Potassium1086 mg
Calcium155 mg
Iron0.6 mg
Magnesium79 mg
Phosphorus186 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K6.8 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 101. The excerpt below is the record exactly as published.
cream, will prove an ideal food. Second, those who are mineral poisoned or starch poi- soned, owing to the use of too many mineral or salt foods and starchy dishes, lacking the acids for counteraction. Abstain from vegetables and prepared cereals. Use bananas mashed
Cook this with the app: pantry check, scaling, and the assistant.