Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pie | 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
- 4 tbsp sugar
- 2 tbsp butter
- 1 tbsp china orange
- a pinch of salt creamed together
- a spoonful of mayonnaise
- 4 balls
- half skins
- 3 stuffed olives
- 13 banana pie -- 1
- two crusts
- one pie
- cinnamon
- salt
- nutmeg
Directions
1 ¢ fiour 2 tsp baking powder 1 heaping tbsp butter 14 tsp salt 14 e water Banana and seasoning
Rub together the butter and flour sifted with the baking powder and salt. Add about 14 e water and mix lightly with spoon. Divide into 4 balls and roll out lighty and quickly to the size of large saucers. Put into the middle of each round minced banana, sugar, butter, and lemon extract, and bring paste to top, wetting the edges and leaving opening for steam to escape. Serve hot with sauce made of 4 tbsp sugar, 2 tbsp butter, cinnamon and a pinch of salt creamed together. Add 14 ¢ boiling water.
BANANA SALAD—1,
Make nests of lettuce leaves on individual plates. Slice bananas and lay the slices one on the other in the form of a circle within the lettuce, leaving the center empty. In this place a spoonful of mayonnaise and on top lay a candied cherry or a strawberry.
BANANA SALAD—2.
Slice bananas in halves lengthwise. Lay them on lettuce leaves, and place on top of each half, chopped walnut; then a narrow layer of mayonnaise.
BANANA SALAD—3,
Slice bananas, celery and walnuts. Mix with salt and mayonnaise, and serve in banana boats made of the half skins with lettuce leaves for sails. Place in nest of lettuce with 2 or 3 stuffed olives.
BANANA SALAD—4.
Serve cold baked bananas on lettuce leaves with mayon- naise or boiled dressing. ;
BANANA PIE—1.
Slice bananas thin, add sugar, nutmeg, butter and guava jelly, or 144 ¢ finely chopped pineapple pickle, or a larger quantity of chopped fresh pineapple. Bake slowly between two crusts.
BANANA PIE—2.
Slice thin, enough bananas for one pie. Mix 4 e@ sugar, little salt, 1 tbsp China orange or lemon juice, and spread half of this on the pie crust. Dot with tsp butter, then put in a layer of bananas and repeat. Cover with a top crust and bake quickly.