Pastel de Platano (Banana Pie)

Name: Pastel de Platano (Banana Pie)
Ingredients: six bananas; a cup of seeded raisins; a teaspoon of powdered cinnamon; the pulp of a chile pepper; half a cup of blanched almonds; a tablespoon of melted butter; a wine glass of sherry; four beaten eggs

From Pan-Pacific cook book, 1915

Guatemalan recipe.

Presented as published in 1915. 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

2384Calories

54 gProtein

372 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories2384 kcal

Protein54 g

Carbohydrates372 g

Fiber47 g

Sugars102 g

Total Fat66 g

Saturated Fat17 g

Monounsaturated Fat31 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol773 mg

Sodium386 mg

Potassium5490 mg

Calcium432 mg

Iron15 mg

Magnesium488 mg

Phosphorus1062 mg

Zinc6.4 mg

Copper2.1 mg

Manganese4.8 mg

Vitamin D4 mcg

Vitamin C79 mg

Vitamin A698 mcg

Vitamin E20 mg

Vitamin K28 mcg

Vitamin B63.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)12 mg

Folate283 mcg

Choline712 mg

Caffeine0 mg

Water901 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 78. The excerpt below is the record exactly as published.

PASTEL DE PLATANO (BANANA PIE)— GUATEMALA Remove the skins from six bananas and cut in halves lengthwise. Chop a cup of seeded raisins very fine, add a teaspoon of powdered cinnamon and the pulp of a chile pepper. Steam the bananas until soft enough to rub through a sieve ; add the raisins, half a cup of blanched al- monds, chopped, a tablespoon of melted butter, sugar enough to sweeten and a wine glass of sherry. When all are well blended mix with four beaten eggs

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