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Sweet-and-Sour Bananas
From The Hotel St. Francis cook book, 1919
Serves 5
Presented as published in 1919. 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
429Calories
4 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories429 kcal
Protein3.6 g
Carbohydrates101 g
Fiber8.1 g
Sugars69 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium20 mg
Potassium1142 mg
Calcium57 mg
Iron1.6 mg
Magnesium85 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A49 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate62 mcg
Choline31 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 282. The excerpt below is the record exactly as published.
Sweet-and-sour bananas Boiled eggs Consomme Massenet Dipped toast Blood pudding Rolls Mashed turnips Coffee Camembert cheese Crackers Coffee DINNER Potage Reine Margot Celery Boiled salmon, sauce Riche Olivette potatoes Breast of chicken, Alexandra Hearts of lettuce Philadelphia ice cream Assorted cakes Coffee Sweet-and-sour bananas. Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas
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