vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Bananas with Raspberry, a la Breta
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
558Calories
25 gProtein
50 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein25 g
Carbohydrates50 g
Fiber0.4 g
Sugars37 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium70 mg
Potassium207 mg
Calcium140 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C3.5 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline33 mg
Caffeine0 mg
Alcohol4.6 g
Water96 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 528. The excerpt below is the record exactly as published.
Stuffed Bananas with Raspberry, a la Breta Bananes farcies de Framboises, a la Breta Peel and cut bananas two and a half inches long, scoop out; fill. fiLLiNG. Two tablespoons raspberry jam, three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, one tablespoon powdered sugar, half cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.