Banana Fritters
From Practical West African cookery, 1910
Bananas are also very good, simply sliced, put in the glass dish and covered with cold custard.
Presented as published in 1910. 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
262Calories
3 gProtein
59 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories262 kcal
Protein2.6 g
Carbohydrates59 g
Fiber6.2 g
Sugars33 g
Total Fat0.8 g
Saturated Fat15 g
Monounsaturated Fat136 g
Polyunsaturated Fat55 g
Omega-316 g
Cholesterol0 mg
Sodium3.5 mg
Potassium860 mg
Calcium13 mg
Iron0.6 mg
Magnesium65 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.2 mcg
Vitamin E38 mg
Vitamin K1.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate48 mcg
Choline24 mg
Caffeine0 mg
Alcohol4.6 g
Water219 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 65. The excerpt below is the record exactly as published.
Banana Fritters. (II). 2 bananas. ] 1 breakfast cup ground nut oil. Batter (see index). 1. Slice the bananas lengthways. If possible, soak the slices for an hour in two tablespoons water mixed with one tablespoon gin, and sweetened with a teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.