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Fried Plantain or Banana
From The home cook book, 1905
Serves 1
If plantain is not available, use large bananas.
Presented as published in 1905. 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
178Calories
8 gProtein
28 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein7.6 g
Carbohydrates28 g
Fiber3.1 g
Sugars15 g
Total Fat5.2 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium499 mg
Calcium34 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C10 mg
Vitamin A84 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate48 mcg
Choline159 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 100. The excerpt below is the record exactly as published.
FRIED PLANTAIN OR BANANA A LOUISIANA RECEIPT If plantain is not available, use the large bananas that have green ends. Slice the fruit lengthwise, dip the slices in v^^hite of egg, dust them with flour, and fry in a deep pan of boiling lard. When brown, remove to a flat dish, and sprinkle with powdered sugar
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