Caribbeanvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Plantain Fritters
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
767Calories
25 gProtein
132 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein25 g
Carbohydrates132 g
Fiber16 g
Sugars44 g
Total Fat17 g
Saturated Fat3.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol375 mg
Sodium157 mg
Potassium1755 mg
Calcium280 mg
Iron8.7 mg
Magnesium192 mg
Phosphorus491 mg
Zinc3.5 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D2.2 mcg
Vitamin C66 mg
Vitamin A173 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.1 mg
Folate100 mcg
Choline305 mg
Caffeine0 mg
Water302 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 155. The excerpt below is the record exactly as published.
Plantain Fritters. Put four tablespoonfuls of flour into a basin ; add a dozen ripe plantains (bananas may be substituted), one teacupful of milk, sugar to sweeten, a few carda- moms and caraway seeds, and two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.