Banana Bread
From The Gertrude Bobbitt Circle cook book, 1948
Lemon Sauce: Cook juice, sugar, and flour until thick, let cool slightly, then add beaten eggs slowly while stirring. Return to fire and cook for a few minutes, then add crushed pineapple.
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 36. The excerpt below is the record exactly as published.
BANANA BREAD Cream together: 1 cup sugar y2 cup butter 1 teaspoon vanilla Add 2 egg yolks 3 bananas (mashed into pulp and very ripe) Sift together: y2 teaspoon salt 2 cups flour 1 teaspoon soda
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