{"id":3807,"slug":"baked-bananas-with-sultana-sauce","title":"BAKED BANANAS WITH SULTANA SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["6 bananas.","3/4 cup Sultana raisins.","2-3/4 cups boiling water.","1 cup sugar.","1 tablespoon butter.","Few grains salt.","1/4 cup Sherry wine.","2 tablespoons lemon juice.","1 tablespoon cornstarch or two teaspoons Arrowroot."],"ingredients_norm":["banana","sultana raisin","boiling water","sugar","butter","few grains salt","sherry wine","lemon juice","cornstarch or teaspoons arrowroot"],"steps":["With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife, removing all the coarse threads.","Replace the pulp in its original shape in the skins.","Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes).","Remove pulp from skins to serving platter, being careful to preserve their shape.","Curve them slightly and pour over"],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:56","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"bb69202f17d4e7b94182138eaac93612c5b75d5097a626c59aa02063ac07afb3","created_at":"2026-08-02T15:44:17Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-bananas-with-sultana-sauce"}