Sweet Banana Pasties
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
151Calories
1 gProtein
39 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein0.7 g
Carbohydrates39 g
Fiber1.8 g
Sugars30 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium46 mg
Potassium236 mg
Calcium5.2 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline6.5 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 44. The excerpt below is the record exactly as published.
Sweet Banana Pasties. Roll out some rough puff paste and cut it into oblong pieces or squares of even size. Spread the centre of each piece of paste with a little apricot marmalade, upon this put half a banana (not too ripe), and sprinkle over with a little castor sugar mixed with ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.