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Ponding de Pananes
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
904Calories
17 gProtein
183 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories904 kcal
Protein17 g
Carbohydrates183 g
Fiber4.7 g
Sugars128 g
Total Fat25 g
Saturated Fat5.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol328 mg
Sodium788 mg
Potassium623 mg
Calcium252 mg
Iron4.3 mg
Magnesium54 mg
Phosphorus524 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.5 mcg
Vitamin C10 mg
Vitamin A124 mcg
Vitamin E0.9 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate170 mcg
Choline238 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 436. The excerpt below is the record exactly as published.
Ponding de Pananes. — 2 bananas, \ lb. caster sugar, 3 eggs, ^ gill milk or cream, 4 oz. Coombs' s self-raising flour, 1 oz. blitter
Cook this with the app: pantry check, scaling, and the assistant.