Banana Toast

Ingredients

• 1/2 pint of boiling water
• 1 tablespoonful of corn-starch
• 1 tablespoonful of butter
• 1/2 cupful of sugar
• 1/4 of a teaspoonful of salt
• 4 bananas

Method

1. 1

   Make a sauce with water, corn-starch, butter, sugar, and salt.

2. 2

   Boil until clear, add bananas, stir, and pour over toast.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 40. The excerpt below is the record exactly as published.

Banana Toast. For banana toast make a hot sauce with X pint of boiling water, i tablespoonful of 143 Scptcftibct* corn-starch, i tablespoonful of butter, }i of a cupful of sugar and ^ of a teaspoonful of salt. Boil until clear, add 4 bananas rubbed through a sieve, stir and boil a moment longer, then pour over thin crisp toast. 15.— Peach Sago. Wash ^ of a cupful of sago and let soak for several hours or over night. Drain, cover with i pint of boiling water and sim- mer gently until the sago is clear. Sweeten with j^ of a cupful of sugar, add a pinch of salt and pour over cut peaches arranged in a serving dish. Set aside and serve very cold with cream. Any fruit in season may be used, adding sugar according to the tart- ness of the fruit. 16. — Giblets a la Supreme. (/« the Chafing Dish.) Cut into inch pieces sufficient previously cooked giblets to measure i cupful. Melt I tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.