Fried Bananas
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 79. The excerpt below is the record exactly as published.
Fried Bananas. Cut eight bananas in two, through their length, dip them in a paste com- posed of three eggs, six ounces of flour, well mixed together, and a little water, so as to make a smooth, soft, and rather liquid paste, but sufficiently solid to adhere to your bananas. Add a teaspoonful of soda
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