Baked Bananas with Sultana Sauce

Ingredients

• 6 bananas
• 1 tablespoon butter
• 5^ cup Sultana raisins
• Few grains salt
• 2J^ cups boiling water
• J4 cup Sherry wine
• 1 cup sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• two teaspoons Arrowroot

Method

1. 1

   With a sharp knife, open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife.

2. 2

   Replace the pulp in its original shape in the skins.

3. 3

   Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes).

4. 4

   Remove pulp from skins to serving platter, being careful to preserve their shape.

5. 5

   Curve them slightly and pour over Sultana Sauce.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 28. The excerpt below is the record exactly as published.

BAKED BANANAS WITH SULTANA SAUCE 6 bananas. 1 tablespoon butter. 5^ cup Sultana raisins. Few grains salt. 2J^ cups boiling water. J4 cup Sherry wine. 1 cup sugar. 2 tablespoons lemon juice. 1 tablespoon cornstarch or two teaspoons Arrowroot

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