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Scalloped Bananas
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
529Calories
4 gProtein
136 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories529 kcal
Protein4 g
Carbohydrates136 g
Fiber9.4 g
Sugars97 g
Total Fat6.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol16 mg
Sodium1188 mg
Potassium1364 mg
Calcium67 mg
Iron1.3 mg
Magnesium103 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate73 mcg
Choline37 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 53. The excerpt below is the record exactly as published.
SCALLOPED BANANAS. Bananas, 6. Brown sugar, y2 CUP- Salt, 1 teaspoon. Butter, 1 tablespoon. Bread crumbs, 1 cup. Water, i/2 CUP
Cook this with the app: pantry check, scaling, and the assistant.