Banana Fritters
From Principles of food preparation, 1914
Dust with powdered sugar before serving.
Presented as published in 1914. 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
509Calories
13 gProtein
108 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein13 g
Carbohydrates108 g
Fiber5.1 g
Sugars19 g
Total Fat4.4 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Cholesterol26 mg
Sodium955 mg
Potassium681 mg
Calcium327 mg
Iron5.9 mg
Magnesium68 mg
Phosphorus251 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.6 mg
Folate183 mcg
Choline57 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 53. The excerpt below is the record exactly as published.
Banana Fritters Sift one-half cupful of flour with a small pinch (one- eighth teaspoonful) of salt and one teaspoonful of baking powder. Stir this mixture into one-quarter cupful of liquid, composed of equal parts of milk and beaten egg. (One beaten egg mixed with one-quarter cupful of milk will be sufficient for two students.) Into the batter thus made stir from once to twice its volume of pared and sliced bananas
Cook this with the app: pantry check, scaling, and the assistant.