Banana Fritters
From The Henderson cook book, 1914
Serves 2
Serve as an entree or with wine sauce for dessert.
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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 23. The excerpt below is the record exactly as published.
, tablespoon melted butter. Mix thor- oughly with mashed parsnips. Fry in hot butter. — Mrs. J as. B. Down. FRITTERS. Put a pieec of butter the size of an egg into 1 pint of boil- ing water. Stir into this sufficient flour to make it very stiff ; beat smooth as it cools; beat in 5 eggs (1 at a time). Drop by spoonfuls in hot lard. Serve with wine or sugar. — Mrs. B. B. Powell. CORN FRITTERS. One cup cold sweet com, y2 cup flour, 1 beaten egg, 1 tablespoon butter, l/o teaspoon baking powder, seasoning. Make a batter of the corn, flour, egg and baking powder. Melt the butter and drop the batter into it by the spoonful. Fry until nicely browned. BANANA FRITTERS. One and one-fourth cups flour, 1 teaspoon Eumford Baking Powder, 14 teaspoon salt, 1 cup milk, 2 eggs. 1 tablespoon 54 ENTREES melted butter, 5 bananas, cut in quarters, 2 tablespoons wine, 2 tablespoons powdered sugar
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