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Banana Fritters
From Kentucky receipt book, 1903
Serves 2
The same recipe is used for pineapple fritters, omitting the bananas and lemon.
Presented as published in 1903. 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
461Calories
15 gProtein
90 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein15 g
Carbohydrates90 g
Fiber4.7 g
Sugars22 g
Total Fat12 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol202 mg
Sodium79 mg
Potassium800 mg
Calcium53 mg
Iron4.9 mg
Magnesium73 mg
Phosphorus208 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A85 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate160 mcg
Choline165 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 130. The excerpt below is the record exactly as published.
Banana Fritters. One cup of flour, 2 eggs beaten separately, 1 tablespoon of but- ter, 1 cup of milk or water, add whites last. Slice 3 bananas
Cook this with the app: pantry check, scaling, and the assistant.