Parfait aux Bananas

Name: Parfait aux Bananas
Ingredients: six good bananas; a pint of very stiffly whipped cream; the juice of a lemon; and an orange; A liqueur-glassful of curaçao, liqueur, or syrup

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

1958Calories

26 gProtein

253 gCarbs

107 gFat

Full nutrition (33 nutrients)

Calories1958 kcal

Protein26 g

Carbohydrates253 g

Fiber25 g

Sugars143 g

Total Fat107 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat4.5 g

Cholesterol356 mg

Sodium63 mg

Potassium3703 mg

Calcium613 mg

Iron3.3 mg

Magnesium273 mg

Phosphorus633 mg

Zinc3.1 mg

Copper0.8 mg

Manganese2 mg

Vitamin D1.9 mcg

Vitamin C222 mg

Vitamin A903 mcg

Vitamin E3.9 mg

Vitamin K13 mcg

Vitamin B63.1 mg

Vitamin B121.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6 mg

Folate214 mcg

Choline154 mg

Caffeine0 mg

Water1071 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.

six good bananas to a pulp, tlien moisten with the juice of a lemon and an orange, and rub it all through a fine sieve ; stii this all into a pint of very stiffly whipped cream, mould, and freeze as before. A liqueur-glass- ful of ciu'a9oa, liqueur, or syru

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