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Banana Fritters (Crushed) or Pancakes
From Fruit recipes, 1907
Serves 1
Presented as published in 1907. 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
849Calories
26 gProtein
160 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories849 kcal
Protein26 g
Carbohydrates160 g
Fiber0 g
Sugars13 g
Total Fat23 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol399 mg
Sodium10192 mg
Potassium299 mg
Calcium348 mg
Iron12 mg
Magnesium54 mg
Phosphorus435 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate351 mcg
Choline279 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 106. The excerpt below is the record exactly as published.
BANANA FRITTERS (Crushed) OR PANCAKES Crush pulp of six bananas and to this add the beaten yolks of two eggs, a little salt, a tablespoon each of butter and sugar, ofie and a half cups of flour, and small teaspoon of baking-powder. Add beaten whites of eggs last and drop from spoon into frying kettle. Serve as above. For pancakes make a thinner batter, putting fruit through sieve and cook as for the regular pancake. BANANA PIE Mash or grate a banana, add yolks o. three eggs, two tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.