Stuffed Bananas
From Granite City cook book, 1900
Presented as published in 1900. 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
1297Calories
6 gProtein
136 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1297 kcal
Protein6 g
Carbohydrates136 g
Fiber3.1 g
Sugars115 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium50 mg
Potassium659 mg
Calcium150 mg
Iron0.4 mg
Magnesium47 mg
Phosphorus160 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K6.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 9. The excerpt below is the record exactly as published.
STUFFED BANANAS. Cut off one quarter of several bananas, remove the pulp and press through a seive. Add to each capful the juice of half a lemon and 2 table- spoons of fine sugar. Fill shells. Whip a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.