vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Banana Fritters
From The Cook County cook book, 1912
Serves 1
A simpler way is to cut the bananas in two across, steep them in a syrup of sugar and water, drain, roll in flour, and fry in hot lard.
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
Nutrition per serving
602Calories
26 gProtein
98 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein26 g
Carbohydrates98 g
Fiber0 g
Sugars0.4 g
Total Fat22 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol403 mg
Sodium155 mg
Potassium311 mg
Calcium89 mg
Iron8.8 mg
Magnesium48 mg
Phosphorus336 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate248 mcg
Choline294 mg
Caffeine0 mg
Water327 g
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.
BANANA FRITTERS.— 1 cup of flour, yolks of 2 eggs, beaten well, 1 tablespoon of butter, 1 cup of milk or water; add the whites last of all, whipped to a stiff froth. Slice 3 bananas around
Cook this with the app: pantry check, scaling, and the assistant.