Banana Fritters

Ingredients

• Sift 3 cups flour
• 1 1/2 teaspoonfuls baking-powder
• the yolks of 2 eggs
• a little salt
• 3/4 cup sugar
• enough milk to make a moderate batter
• a tablespoonful of melted butter
• 3 dozen bananas

Method

1. 1

   Sift flour and baking powder, add yolks, salt, sugar, and enough milk for a moderate batter.

2. 2

   Whip egg whites and add melted butter.

3. 3

   Slice bananas and stir into the batter.

4. 4

   Fry in boiling lard and drain on coarse brown paper before serving.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 97. The excerpt below is the record exactly as published.

nd 2 teaspoonfuls baking-powder. Put the yolks of the eggs in your cake bowl and beat them very light with a silver fork; then add your sugar a little at a time, beating thoroughly; next add the lemon, then alternately the water and the flour, into which the baking- powder has been sifted; lastly add the whites of the eggs beaten very stiff and merely stirred in lightly, not beaten. Bake in a moderate oven, nd do not move the pan once put in. Pastry. 20-^ Pu5f Taste — One lb. flour, % lb. butter, 1 egg, with water. Mix the flour with a Inmp of butter the size of an egg to a very stiff paste with cold water; divide the butter into six equal parts, roll the paste and spread on one part of the butter, dredging it with flour; repeat until all the but- ter is rolled in. Short Crust — Half lb. flour, 3 oz. butter, 2 oz. white sugar, a pinch of salt, yolks of 3 eggs. Rub into the butter the flour and the powdered loaf sugar; beat up the yolks of the eggs, the salt, and enough milk or water to make the flour into a paste; work the paste lightly, and roll it out thin. If not wanted sweet, the sugar may be left out. Suet Crust for Meat Puddings— Eight oz. flour, 5 oz. beef suet, a little salt. Remove all skin from the suet, chop finely, and mix with the flour, adding a little salt mix; well, add by degrees a little cold water and make into a paste; flour the paste board and place the paste upon it, roll out to the thickness of }^ inch. It is then ready for use. Potato Paste — Pound boiled potatoes very fine, and add, while warm, a sufficiency of butter to make the mash hold together, or you may mix it with an ≫ then, before it gets cold, flour the board pretty well to prevent it from sticking, and roll it to the thickness wanted. If it has become quite cold before it be put on the dish, it will be apt to crack. Cocoanut Potato Pie — Three eggs, one large potato, 3^ cup cocoanut, 1 pint milk, 1 table- spoonful butter, sugar to taste, and a little salt. Boil and mash the potato and add the sugar, butter and salt, then the beaten eggs, and lastly 202 White Ribbon Cook Book. the milk, in which part of the cocoanut has been soaked. Reserve the white of an egg for frost- ing; add to it the rest of the cocoanut and spread a little red sugar over the top. Cream Fritters — Three tablespoonfuls po- tato flour, 1 pint new milk, 2 whole eggs, yolks of 4 eggs, a pat of very fresh butter, powdered white sugar to taste, a few drops essence of almonds, bread-crumbs. Make a smooth paste with the flour and a part of the milk; then gradually add the remain- der of the milk, the eggs and yolks, the butter, white sugar to taste, and essence of almonds. Put the mixture into a saucepan on the fire, stir- ring all the while till it is quite thick. Spread out on a slab until of thickness of ^ an inch. When quite cold cut into lozenges; egg and bread-crumb them, or dip in the butter; fry a nice color in lard and serve sprinkled with white sugar. Cheese Fritters — About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, }^ lb. ground Parmesan cheese, yolks of 2 or 3 eggs, and whites of 2 beaten to a froth, salt, flour. Put the water into a saucepan with the butter, cayenne and black pepper. When the water boils throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then the yolks and whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt. Puffs for Dessert — One pint milk and cream, the whites of 4 eggs beaten to a stiff froth, 1 heap- ing cup sifted flour, 1 scant cup powdered sugar; add a little grated lemon peel and a little salt. Pastry. 203 Beat these all together till very light, bake in gem pans, sift pulverized sugar over them and eat with sauce flavored with lemon. Plain Puffs — Yolks of 6 eggs, 1 pint sweet milk, a large pinch of salt, whites of 6 eggs, flour. Beat the yolks of the eggs till very light, stir in the milk, salt, and the whites beaten to a stiff froth, and flour enough to ijiake a batter about as thick as a boiled custard. Bake in small tins in a quick oven. Banana Fritters — Sift 3 cups flour and 1^ teaspoonfuls baking-powder; to this add the yolks of 2 eggs, a little salt, 3^ cup sugar and enough milk to make a moderate batter; whip the whites of the eggs and then add a tablespoon- ful of melted butter. Slice 3^ dozen banana

Cook this with the app: pantry check, scaling, and the assistant.