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Banana Fritters
From The white ribbon cook book, 1894
Serves 10
Presented as published in 1894. 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
595Calories
10 gProtein
143 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein10 g
Carbohydrates143 g
Fiber11 g
Sugars68 g
Total Fat4.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol40 mg
Sodium67 mg
Potassium1612 mg
Calcium61 mg
Iron3.5 mg
Magnesium128 mg
Phosphorus165 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.2 mcg
Vitamin C38 mg
Vitamin A29 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B61.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate151 mcg
Choline72 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 99. The excerpt below is the record exactly as published.
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
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