Americandessert
Apple and Banana Fritters
From Cookery for little girls, 1910
Can be fried in a small quantity of hot fat.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1180Calories
30 gProtein
222 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1180 kcal
Protein30 g
Carbohydrates222 g
Fiber12 g
Sugars83 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol235 mg
Sodium724 mg
Potassium1939 mg
Calcium283 mg
Iron9 mg
Magnesium164 mg
Phosphorus502 mg
Zinc2.9 mg
Copper0.6 mg
Manganese2 mg
Vitamin D2.6 mcg
Vitamin C39 mg
Vitamin A239 mcg
Vitamin E1.4 mg
Vitamin K4 mcg
Vitamin B61.7 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)11 mg
Folate297 mcg
Choline220 mg
Caffeine0 mg
Water622 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 21. The excerpt below is the record exactly as published.
PLE AND BA- NANA Fritters help out nicely, too, for company, and can be fried in a small quantity of very hot fat instead of in the deep fat if mother prefers. Sift one cup of flour, add one-quarter teaspoon salt, a tablespoon sugar, two-thirds of a cup of milk, one tablespoonful melted butter, and the yolk of one egg, beaten light. Stir to a smooth 68 FOR THE UNEXPECTED GUE ST r,-..- Tray Arranged for Welsh Rarebit batter, add the stiffly beaten white, and lastly several sour apples, cut in thin slices, or three bananas
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