[Sca-cooks] Banana Recipe
Stefan li Rous
StefanliRous at austin.rr.com
Tue Jul 20 01:55:18 PDT 2010
<<< Are we talking eating bananas or plantains? >>>
A good question.
Right now, I'm assuming the translation is appropriate since we don't have the original untranslated recipe, and even if we did, I can't read it. But if we're going to question the translation then I'd also want to check out that "drenched" verbage.
Be aware though, that the commercially available banana is only one of a huge multitude of different bananas. Many varieties are local and don't move far from where they grow. Which again, would be even more so in period. Which is one reason that I have asked where and when this cookbook is from.
Many bananas are not naturally sweet. In fact, it may be a combination of taste, sweetness, transportability and other factors which have determined why we only have one or two varieties of banana in large, commercial production.
When I find that banana book of mine, I can hopefully give a better answer to the variety of bananas and some opposing points to Bear's comments. Unless of course, I'm mis-remembering some of the comments on the Cavenbush(sp) and the Gros Micheal.
Is sugar commonly added to "banana pudding"? That is the closest, modern, well-known dish I can think of that uses bananas.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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