vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Bananas
From Buckeye cookery, 1892
Serves 1
Must use ripe bananas.
Presented as published in 1892. 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 Buckeye cookery (1892), page 89. The excerpt below is the record exactly as published.
sprinkle with sugar and bits of butter, add a little water, and bake until tender. The proportion of sugar is a gill, and butter half-size of an 88: to three pints of apples, and a gill and a half of water. ; Icep APPLES. ; Pare and core one dozen large apples, fill with sugar and a little butter and nutmeg; bake until nearly done, let cool, and remove te another plate, if it can be done without breaking them (Gf not, pour off the juice). Ice teps and sides with caking-ice, and brown lightly; serve with cream.—WMrs. R. C. Carson, Harrisburg. Friep APPLEs. Quarter and core apples without paring; prepare frying-pan by heating it and putting in beef-drippings, lay the apples in the pan, skin side down, sprinkle with a little brown sugar, and when nearly done, turn and brown thoroughly. Or, cut in slices across the core, and fry like pancakes, turning when brown; serve with granulated BLACK Caps. Pare and core tart apples with apple-corer, fill the center with sugar, stick four cloves in the top of each, aud bake in deep pie- plates, with a little water. Frirep BANANAS, Peel and slice lengthwise, fry in butter
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