Dear readers, do you know how much my best friend loves me? She loves me a lot. And she knows me very well. This summer she surprised me with the perfect gift: a 98-year-old cookbook of 250 Crisco recipes. Settle down, readers. I know how much you all want my recipe book AND my best friend… but you can’t have them. They’re mine!
I chose Deviled Bananas from that book as my recipe of the week because it seemed suitably eyebrow-raising, and just daring enough to maintain my allure. (Gotta maintain that allure!)
As it turned out, this recipe was really one of those rare, pleasant surprises. It’s entirely possible that the chili peppers addled my brain or burnt off my tastebuds, so I don’t know how reliable my opinion is here, but I thought it wasn’t half bad! The sweet from the fried bananas and the hot from the chilies and the brininess of the pickles all seemed to work well together. Not bad for a recipe that’s nearly 100 years old!
2 tablespoons Crisco
½ teaspoonful salt
1 teaspoonful chopped pickles
Few grains red pepper, or 1 dessertspoonful chopped chilies
Slice bananas, mix with salt, chopped pickles, and red pepper or chopped chilies. Put them into hot Crisco. Cook for four minutes and serve. Sufficient for eight bananas.
The recipe featured in this post is from The Story of Crisco: 250 Tested Recipes, by Marion Harris Neil. Published in 1913 by Procter & Gamble Co.