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Banana Fritters
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
519Calories
4 gProtein
121 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein4.1 g
Carbohydrates121 g
Fiber9.4 g
Sugars77 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium8.4 mg
Potassium1346 mg
Calcium23 mg
Iron1.1 mg
Magnesium102 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate75 mcg
Choline36 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 86. The excerpt below is the record exactly as published.
Banana Fritters. 3 bananas. 1 tablespoon lemon juice. 14 cup powdered sugar. 3 tablespoons sherry wine. Batter I
Cook this with the app: pantry check, scaling, and the assistant.