A traditional southern fritters recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville
Six bananas, ½ cup powdered sugar, juice of 2 oranges, 1 egg, 2 cups of biscuit crumbs. Strip skin from bananas, cut into halves crosswise, make straight at the end, sprinkle with powdered sugar, and pour over the orange juice. Put them in a cool place for 1 hour, turning occasionally, until all are flavored with the orange, then roll in the egg, then in crumbs, and fry in hot fat. Serve with or without sauce.
Rub ½ cup of butter to a cream in a warm bowl, add gradually 1 wine glass of brandy, ½ grated nutmeg and the juice of 1 lemon; now stir it slowly into ½ cup of boiling water and simmer for a few minutes.
Make heavy syrup with 1 cup sugar, ½ cup water, boiling until it will spin. Then strain and add whatever juice has drained from the cut pineapple or syrup from canned pineapple. Remove from fire and add enough white wine to make 1 pint of sauce, also 1 teaspoon of rum or 1 teaspoon curacoa.
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