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Pineapple and Banana Dessert
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Recipe by Mabel Weidler.
Presented as published in 1913. 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
563Calories
3 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein2.9 g
Carbohydrates130 g
Fiber6.4 g
Sugars101 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4 mg
Potassium923 mg
Calcium19 mg
Iron0.8 mg
Magnesium71 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate57 mcg
Choline25 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 60. The excerpt below is the record exactly as published.
Pineapple and Banana Dessert. Slice 6 bananas and 1 can sliced pineapple; arrange in layers in the dish in which they are to be served. Then take 1 cup sugar, I/2 cup of pineapple juice, and cook together till like a syrup, add 1 cup of claret
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