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Banana Fritters
From San Rafael cook book, 1906, 1906
Serves 2
Sliced pineapple may be used instead of bananas. Wine sauce may be served instead of cream.
Presented as published in 1906. 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
692Calories
24 gProtein
121 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein24 g
Carbohydrates121 g
Fiber6.2 g
Sugars38 g
Total Fat15 g
Saturated Fat6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol298 mg
Sodium393 mg
Potassium1248 mg
Calcium350 mg
Iron6.4 mg
Magnesium109 mg
Phosphorus454 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.7 mcg
Vitamin C21 mg
Vitamin A182 mcg
Vitamin E1.1 mg
Vitamin K1.6 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)6.8 mg
Folate202 mcg
Choline266 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 53. The excerpt below is the record exactly as published.
BANANA FRITTERS (WILL SERVE FOUR)— Helen Walker. 4 bananas, , 3 tablespoons coldl water, 3 eggs, 3 tablespoons flour, 1 t^easpoon sugar, 1 teaspoon melted butter, or 3 eggs, 1 cup of milk,, 1 teaspoon ibaklng powder, 1 teaspoon melted butter, about 1 cup flour
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