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Banana Fritters
From European and American cuisine, 1914
Serves 2
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
Nutrition per serving
682Calories
19 gProtein
140 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein19 g
Carbohydrates140 g
Fiber9.4 g
Sugars53 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol201 mg
Sodium99 mg
Potassium1535 mg
Calcium133 mg
Iron5.3 mg
Magnesium127 mg
Phosphorus308 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D1.6 mcg
Vitamin C31 mg
Vitamin A110 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B61.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.7 mg
Folate196 mcg
Choline193 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 380. The excerpt below is the record exactly as published.
Banana Fritters. — Put 1 cup of sifted prepared flour in a bowl, add Y, tablespoonf ul butter, rub the butter and flour together ; add Ys cup of milk, 1 tablespoonful sugar, and the yolks of 2 eggs. Beat the whites to a stiff froth, add the batter gradually to the whites. Peel 6 bananas
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