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Fried Bananas
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
427Calories
5 gProtein
109 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein5.2 g
Carbohydrates109 g
Fiber12 g
Sugars59 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4.8 mg
Potassium1718 mg
Calcium24 mg
Iron1.2 mg
Magnesium130 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate96 mcg
Choline47 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 299. The excerpt below is the record exactly as published.
FRIED BANANAS. Strip the skin from four bananas
Cook this with the app: pantry check, scaling, and the assistant.