Scalloped Bananas
From A text-book of cooking, 1915
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
853Calories
29 gProtein
156 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories853 kcal
Protein29 g
Carbohydrates156 g
Fiber9.7 g
Sugars13 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat4.4 g
Cholesterol0 mg
Sodium1581 mg
Potassium423 mg
Calcium395 mg
Iron10 mg
Magnesium93 mg
Phosphorus356 mg
Zinc3.1 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate231 mcg
Choline32 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 18. The excerpt below is the record exactly as published.
SCALLOPED BANANAS In the Scalloped Apple recipe substitute bananas for apples, omit the water, and use % teaspoonful of cinnamon and \ teaspoonful of cloves for the spice
Cook this with the app: pantry check, scaling, and the assistant.