Dinner
Scalloped bananas
Scalloped bananas, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel, slice and arrange in a buttered bake-dish, alternately with fine crumbs.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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.
Historical transcription
Source method
- 1
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.