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Banana Betty

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 1

Serve with lemon juice.

Presented as published in 1914. 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

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 84. The excerpt below is the record exactly as published.

BANANA BETTY. Remove crusts from part of a loaf of stale bread. Slice as thin as possible. Brown delicately, spread with butter. Butter baking dish, sprinkle with crumbs, add layer of toast, layer of bananas peeled and cut in quarters, lengthening. Sprinkle with sugar, cinna- mon, lemon juice. Kepeat. Add 1 cup boiling water. Cover with crumbs. Bake covered. Serve with lemon juice. CHOCOLATE STEAMED PUDDING. 3 T. butter 214 cups flour 2-3 cups sugar ±y2 t. baking powder 1 egg 2 sq. chocolate 1 cup milk 14 t. salt Cream butter, add sugar, egg well beaten. Mix and sift flour, salt and baking powder, add alternately with milk, add chocolate. Turn in mould. Steam 2 hours. APPLE FLOAT. 16 apples % cups sugar (put in warm) Whites 2 eggs Whipped cream Pare, quarter, core apples. Cook in double boiler till soft. Beat free from lumps, when soft add warm sugar. Beat eggs dry. Add apple, beat until light. Serve with whipped cream. CHOCOLATE CUSTAKD.. 2 cups milk 3 T. grated chocolate 3 yolks 1 t. vanilla % CUP sugar Put milk in double boiler; when hot, add egg yolks, sugar and grated chocolate. Cook until spoon is coated. Use egg whites for meringue. 160 THE WORCESTER DOMESTIC SCIENCE SCHOOL. STEAMED FEUIT PUDDING. li/2 C. shredded wheat crumbs rolled and sifted V2 C. whole wheat flour 1/4 C. sugar % C. chopped suet 1 t. baking powder i/2 t. salt i/g t. cinnamon
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