Banana Fritters
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 70. The excerpt below is the record exactly as published.
a slice of banana in each fritter. Sift powdered sugar over them. A simpler way is to cut the bananas in two across, and steep them in a syrup of sugar and water. After an hr. drain, roll in flour and fry in hot lard. Boil the sugar and water into a syrup and serve with them as a sauce. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PINEAPPLE FRITTERS.— May be made in the same man- ner as Banana Fritters. Omit the lemon. The pineapple will be improved by sprinkling the slices with sugar over night. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BLACKBERRY FRITTERS.— Mix 1 cup of blackberries with IH cups of common batter, and drop by tablespoons into hot lard. Any kind of 'berries or other fruit, fresh or canned, may be used instead of blackberries. Put in a pan over the fire ^ pt. of water
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