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Caribbean

Fried Plantains

From Breakfasts and teas, 1907

Fried plantains are essential in the tropics.

Presented as published in 1907. 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

107Calories
1 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein1.3 g
Carbohydrates27 g
Fiber3.1 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium430 mg
Calcium6 mg
Iron0.3 mg
Magnesium32 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water90 g

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 8. The excerpt below is the record exactly as published.

Fried Plantains Fish in Escabeche New Potatoes Tenderloin Steak Lettuce Salad Guava Paste and Fresh Cheese Cocoanut Desert Fruit Coffee The olives should be served with cracked ice; the Aeles sausage (imported) in very thin slices. Eggs in Revoltillo. Fry in a little butter a good sized onion chopped fine; when brown, add three fresh tomatoes and one sweet green pepper cut into small bits. Salt to taste and let simmer until the tomatoes are quite cooked, then add six eggs which have been beaten. Stir while cooking and serve soft as you would scrambled eggs. Boiled Rice. Rice in Cuba is an indispensable article of food, and no meal is complete without it. There is no little art required in its preparation, and it is imperative that it should be dry and tender at once. Like most simple things, it has a certain knack to it. Having thorough- ly washed the rice, place it in a saucepan with three or Breakfasts and Teas 25 four times the same quantity of water; salt generously and allow to boil until the grain is soft but not broken; drain off carefully all the water, cover the saucepan tightly and place at the back of the stove, where it will finish cooking slowly and become dry through the action of the steam. A small piece of lard added a few moments before serving glazes the rice and brings out its flavor. Each grain should stand apart from its neighbors. Some Cubans add a single kernel of garlic after removing the water. The quantity is so small that there is but a suspicion of a taste, and it gives this frugal dish a certain cachet. Fried Plantains are essential to every breakfast in the tropics, but they are not always obtainable here. A very good sub- stitute is the ordinary banana
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