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Banana Fritters
From Handbook of practical cookery, 1886
Serves 2
Handle the bananas carefully to avoid breaking them.
Presented as published in 1886. 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
488Calories
9 gProtein
88 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein8.9 g
Carbohydrates88 g
Fiber6.2 g
Sugars29 g
Total Fat14 g
Saturated Fat1.2 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium4.4 mg
Potassium917 mg
Calcium26 mg
Iron3 mg
Magnesium77 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.2 mcg
Vitamin E4.5 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate116 mcg
Choline24 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 92. The excerpt below is the record exactly as published.
Banana Fritters. — Four bananas, three ounces of flour, one dessert-spoonful of salad oil, one gill of tepid water, white of one egg
Cook this with the app: pantry check, scaling, and the assistant.