Platanos Bulge
From Pan-Pacific cook book, 1915
Drain again and let stand until rather dry; roll in powdered sugar mixed with cinnamon and wrap each piece in oiled paper.
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
2970Calories
28 gProtein
712 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories2970 kcal
Protein28 g
Carbohydrates712 g
Fiber0 g
Sugars510 g
Total Fat8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium8758 mg
Calcium413 mg
Iron7.4 mg
Magnesium347 mg
Phosphorus661 mg
Zinc6.1 mg
Copper3.4 mg
Manganese7.5 mg
Vitamin D0 mcg
Vitamin C266 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0 mg
Niacin (B3)7.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1667 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 87. The excerpt below is the record exactly as published.
PLATANOS BULGE— GUATEMALAN Boil six plantains, or large sweet potatoes, until tender; while they are cooking make a syrup of two cups of sugar and a cup of water
Cook this with the app: pantry check, scaling, and the assistant.