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 |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 3 chinese bananas pressed through sieve soak the gelatine in the cold water
- 2 eggs 14 e sugar 1 doz
- 1 doz
- 15 soak gelatine in cold water 5 minutes
- lemon juice
Directions
14 box gelatine 14 e cold water 4 ¢ sugar 1 ¢ boiling water 3 Chinese bananas pressed through sieve Soak the gelatine in the cold water. Boil the sugar and 1 ¢
water. Add the gelatine and orange juice. Place in a mold and set on ice to harden. Serve with cream.
BANANA SPONGE. 1 tbsp gelatine 14 e eold water 1 ¢ banana pulp Juice 4% lemon Whites 2 eggs 14 e sugar
1 doz. chopped nuts
15 Soak gelatine in cold water 5 minutes. Stir and cook ba- nana pulp, lemon juice, and sugar until boiling, and add gela- tine. Place in ice water, and when it begins to set, fold in the stiffly beaten egg whites. Pour into mould and place on ice. Sprinkle with the chopped nuts.