Dessert

Whole banana ice cream

A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.

DessertVegetarianStovetopPublic domainHistoric recipeSource transcription

Est. prep15 min

Est. cook10 min

Est. serves6

Total25 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Whole banana ice cream” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 588

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Wash and wipe twelve large ripe red bananas, cut the skins down carefully all the length on one side, and as carefully extract the pulp without breaking the skins.
Remove the pulp, scrape out the fibrous portion from the skins and put the latter in the ice-chest until the cream is ready.
Mash the pulp of the bananas, mix with it two cupfuls of sugar and one quart of cream, and add two teaspoonfuls of lemon juice.
When almost hard, fill the banana skins with the cream, packing it in well, tie with soft thread and return to the cleaned and chilled freezer.
Have ready a dozen narrow green ribbons.
lay back in a freezer when you have wiped it dry, and leave in ice and rock salt until served.

Historical transcription

Source method

1
Wash and wipe twelve large ripe red bananas, cut the skins down carefully all the length on one side, and as carefully extract the pulp without breaking the skins. Remove the pulp, scrape out the fibrous portion from the skins and put the latter in the ice-chest until the cream is ready. Mash the pulp of the bananas, mix with it two cupfuls of sugar and one quart of cream, and add two teaspoonfuls of lemon juice. Rub through your colander to get rid of fibrous parts, and freeze in the usual way. When almost hard, fill the banana skins with the cream, packing it in well, tie with soft thread and return to the cleaned and chilled freezer. Freeze for another hour (without turning). Have ready a dozen narrow green ribbons. Remove the threads, tie the bananas up with the ribbons; lay back in a freezer when you have wiped it dry, and leave in ice and rock salt until served.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.