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By Lizzie Black Kander

Published 1903

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  • 3 small bananas
  • cup sugar
  • 1 tablespoon lemon juice


Press the pulp of three bananas through a ricer, vegetable press or sieve; cook with sugar and lemon juice until scalded; cool and flavor with a few drops of vanilla or a little wine, add also a few grains of salt; then beat gradually into a cup of double cream beaten solid with a Dover egg beater.