Curried Bananas

Ingredients

• a teacupful of desiccated eocoanut
• half a pint of milk
• six or seven green bananas
• an ounce of butter
• a good tablespoonful of curry powder
• a teaspoonful of essence of anchovies
• a teaspoonful of either Worcester sauce or of Yorkshire Relish
• a little salt
• and cayenne
• a well-beaten whole egg
• in a wall of nicely boiled rice

Method

1. 1

   Pour half a pint of milk over the desiccated coconut and let it stand for one hour.

2. 2

   Peel and slice the bananas, fry them in butter with curry powder until browned.

3. 3

   Add essence of anchovies, Worcestershire sauce, salt, cayenne, and the milk from the coconut.

4. 4

   Simmer for 15 minutes, then stir in a beaten egg and serve hot with boiled rice.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.

a teacupful of desiccated eocoanut into a basin and pour half a pint of milk over it, then cover down the basin and let it stand for one hour. Peel and slice six or seven green bananas, and put them into a pan with an ounce of butter in which you have previously fried a good tablespoonful of curry powder, and brown them lightly. Now add to them a teaspoonful of essence of anchovies, a teaspoonful of either Worcester sauce or of Yorkshire Relish, a little salt and cayenne, and last of all the milk in which the eocoanut was steeped. Let it all simmer together for a quarter of an hour, then stir in a well-beaten whole egg, and dish very hot in a wall of nicely boiled rice

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