Banana Fritters I
From Boston Cooking-School cook book, 1896
Serves 7
Serves 6 to 8.
Presented as published in 1896. 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
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 164. The excerpt below is the record exactly as published.
BANANA FRITTERS I 4 bananas Y% tablespoon lemon juice Powdered sugar Y% rule Batter III or IV Skin and scrape bananas. Cut in halves lengthwise and cut halves in 2 pieces crosswise. Sprinkle with powdered sugar and lemon juice; cover and let stand 30 minutes. Drain, dip fritters in batter, fry (p. 392). Serves 6 to 8. BANANA FRITTERS II 3 bananas 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.