Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Banana | 1 medium (118g) | 105 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup sugar
- one teaspoonful corn starch
- one-half cup lemon juice
- one cup boiling water
- six bananas
- lemon juice
Directions
One-half cup sugar, one teaspoonful corn starch, one-half cup lemon juice, one- fourth teaspoonful salt, one cup boiling water, six bananas. Mix dry ingredients, add water and boil until smooth, add lemon juice. Cut bananas in quarters, butter baking dish, put in layer of bananas, cover with sauce. Con- tinue until all is used. Cover top with a thin layer of well but- tered crumbs, bake until brown. Delicious served with roast mutton. — Mrs. George E. Krimbill, Bisbee, Ariz.
(Recipe demonstrated at the Rock River Chautauqua Do- mestic Science School, Dixon, Illinois, August, 1909.)