Bananas

A historical recipe from Marion Harland's Complete Cook Book A Practical and Exhaustive Manual of Cookery and Housekeeping, by Marion Harland (1903).

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A historical recipe

Marion Harland's Complete Cook Book A Practical and Exhaustive Manual of Cookery and Housekeeping, by Marion Harland (1903). Project Gutenberg eBook #64459.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Bananas sautés Peel, cut lengthwise into thirds;
roll in flour, slightly salted and peppered.
Heat two tablespoonfuls of butter, or clarified dripping in a frying-pan;
put in the bananas and fry to a golden brown, turning several times.
Serve upon buttered toast.
Bananas fried whole Peel and cut off the tip at each end;
sprinkle with pepper and salt, roll in beaten egg, then in fine crumbs, again in egg, and again crumb them.
Leave them upon ice for an hour or two, and fry in deep, boiling cottolene or other fat to a delicate brown.
Serve very hot.
Baked bananas Strip off one-third of the skin of each, and with a silver knife loosen the skin around the fruit.
Arrange in a baking-pan with the stripped side uppermost.
On each banana place a quarter teaspoonful of butter, sprinkle with one teaspoonful of sugar and a half teaspoonful of water for each banana, and bake about twenty minutes.
Scalloped bananas Peel, slice and arrange in a buttered bake-dish, alternately with fine crumbs.
Sprinkle each layer with salt, pepper and butter, also with a little cream.
Let the uppermost layer be crumbs, well-buttered and wet with cream.
Bake, covered, half-an-hour, then brown.

Plating

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Cookware for this recipe

Frying pan
Saucepan
Chef's knife
Cutting board
Vegetable peeler