Banana Fritters
From 365 desserts, 1900
Presented as published in 1900. 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
1459Calories
37 gProtein
318 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1459 kcal
Protein37 g
Carbohydrates318 g
Fiber25 g
Sugars117 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol372 mg
Sodium629 mg
Potassium3746 mg
Calcium392 mg
Iron12 mg
Magnesium307 mg
Phosphorus642 mg
Zinc3.6 mg
Copper1 mg
Manganese3.6 mg
Vitamin D2 mcg
Vitamin C84 mg
Vitamin A189 mcg
Vitamin E2 mg
Vitamin K5.1 mcg
Vitamin B63.8 mg
Vitamin B120.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)15 mg
Folate440 mcg
Choline388 mg
Caffeine0 mg
Water926 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 15. The excerpt below is the record exactly as published.
Banana Fritters. Cut 8 bananas in pieces. Make a French fritter batter as follows : Put 1 cup of flour into a bowl ; beat the yolks of 2 eggs, add to them 2/i of a cup of cold water, then add this gradually to the flour, stirring all the while. It should form a smooth but rather liquid paste, but at the same time have enough consistency to adhere to the bananas ; add a tablespoonful of olive oil, the well- beaten whites of the eggs and a level tea- spoonful of baking powde
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