Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Banana | 1 medium (118g) | 105 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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
- 5 eggs 2 ¢ sugar 1 qt
- 4 medium sized avocados green maraschino cherries almonds
- 10 banana the banana contains a greater per cent
- two general types
Directions
Yolks 5 eggs 2 ¢ sugar 1 qt. milk 4 medium sized avocados Green maraschino cherries Almonds and vanilla extracts
Make a boiled custard with the milk, eggs, and 1 ¢ sugar, and flavor with vanilla. Mash the fruit to a pulp with 1 e¢ sugar and flavor with almond extract. When the custard is cool, add the fruit and freeze. Serve in mounds with a green marashino cherry on top of each mound.
The banana contains a greater per cent. of food material than any other fruit, being chiefly starch and sugar. There are two general types, the Chinese and like varieties, only suitable for eating raw and frying, while the plantin or cook- ing banana may be boiled, baked, or fried. The strings which cling to the fruit are the only indigestible part, and should be removed before eating. The unripe fruit may be dried and ground into meal. Some use it as a beverage, like coffee.