Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Salad | 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
- 2 cups of sugar
- 1 cup of lai^
- 4 tablespoons of water
- 1 tablespoon of sugar
- two large
- 3 small lemons
- 3 eggs
- one egg
- 87 salads banana salad
- half lengthwise
- butter half the size of an egg
Directions
Two large or 3 small lemons; 3 eggs, well beaten; 2 cups of sugar; butter half the size of an egg. ;\tix well and oook in double boiler, stir- ring until thick. Mrs. Laura Fue.\[an.
One egg; 1 cup of lai^; 4 tablespoons of water; 1 tablespoon of sugar; pifich of salt; just enough flour to roll nicely. Bake quickly.
Mrs. Laura Furmax.
THE USEFUL COOK __BOOK ' 87
BANANA SALAD. Slice bananas tMn witti silver knife, break up some English walnut meats (hickory nuts if more convenient) , mix and serve with salad dress- ing on lettuce leaves. Or cut bananas in half lengthwise, roll in ground nuts, and serve on lettuce leaves with spoonful of salad dressing (mayon- naise or other) beside banana. Mrs. C. A. Martin.