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Sauted Bananas
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
755Calories
4 gProtein
64 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories755 kcal
Protein3.7 g
Carbohydrates64 g
Fiber0.8 g
Sugars36 g
Total Fat54 g
Saturated Fat32 g
Monounsaturated Fat0 g
Polyunsaturated Fat2.2 g
Cholesterol161 mg
Sodium1.6 mg
Potassium151 mg
Calcium7.8 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate56 mcg
Choline2.9 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 221. The excerpt below is the record exactly as published.
Sauted Bananas. Remove skins from bananas, cut in halves lengthwise and again halved. Dredge with flour, and saute in clarified butter. Drain, and sprinkle with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.