Sauted Bananas

Ingredients

• a tablespoonful of butter
• a tablespoonful of sugar
• half a cupful of cream
• two or three tablespoonfuls of sherry

Method

1. 1

   Select bananas that are not quite ripe.

2. 2

   Peel and cut them in two lengthwise.

3. 3

   In a saute-pan, melt the butter, add the sugar, and lay in the bananas.

4. 4

   Once tender, remove them carefully and place them on a hot dish.

5. 5

   Add cream to the pan and mix with the butter and sugar, cooking until caramelized.

6. 6

   Pour the sauce over the bananas.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 51. The excerpt below is the record exactly as published.

SAUTED BANANAS Select bananas that are not quite ripe. Peel and cut them in two lengthwise. Put a tablespoonful of butter in a saute- pan; when it bubbles add a tablespoonful of sugar and lay in the bananas. When the bananas are tender take them out carefully and lay them in an even row on a hot dish. Add half a cupful of cream to the pan and mix it well with the butter and sugar. The sugar should be cooked enough to give a caramel flavor. Add two or three table- spoonfuls of sherry

Cook this with the app: pantry check, scaling, and the assistant.