Baked Bananas with Meringues a la Justina

Ingredients

• four bananas
• two tablespoonfuls of powdered sugar
• some lemon juice
• the whites of two eggs
• two tablespoonfuls of powdered sugar
• vanilla ice cream

Method

1. 1

   Remove banana skins, cut in halves, place cut side down on a buttered sheet, sprinkle with sugar and lemon juice, bake until soft.

2. 2

   Glaze with fruit glaze, then decorate with meringue and almonds.

3. 3

   Serve on a sponge cake base filled with ice cream.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 108. The excerpt below is the record exactly as published.

Baked Bananas with Meringues a la Justina Bananes au four aux Meringues a la Justina For Eight Portions Take four bananas, remove the skin and cut them in halves lengthwise; put them on a buttered baking sheet with the cut side down; sprinkle them with powdered sugar and with some lemon juice. Put them in the oven to bake until they commence to get soft, time about eight minutes; take out and glaze them with the red fruit glaze; put them in the oven again for about two minutes. In the meantime, beat up the whites of two eggs to a stiff meringue; add two tablespoonfuls of powdered sugar; put it in a paper bag that holds a fancy tube and decorate them all around with a heavy strip of meringue, little dots of it on the top; sprinkle them with little finely chopped almonds. Put them back in the oven again, uncovered, until the meringue commences to brown. Arrange the baked bananas on the foundation. Make a quick sponge cake for a foundation [see my book “The Swedish, French, American Cook Book”]; spread it with jam; put it on the platter it is going to be served on; cut out the center, leaving space for the cream, and fill the center with va¬ nilla ice cream.

Cook this with the app: pantry check, scaling, and the assistant.