8 bananas; 2 tablespoonfuls of sugar; a good pinch of red pepper; 1 teaspoonful of dry mustard; 2 tablespoonfuls of Worcester Sauce ; 1 tablespoonful of vinegar; about 4 tablespoonfuls of olive oil.
Place the sugar, red pepper, mustard and Worcester in a jam basin and stand it in another of boiling water. Stir until the sugar has dissolved, add the vinegar and keep on stirring, add the oil. The sauce soon becomes thick and velvety looking, when it is ready for use. Peel the bananas and make them hot throughout, but do not fry them. Pour the sauce over them and serve very hot, accompanied by toast and butter.
(from My Own Cookery Book 1920 approx)
I can’t tell you how excited I am about this one. I had no idea what it would be like. It has a real zing with an element of comfort, all in one mouthful. For me, this more than a century old recipe is new and while hard to pinpoint exactly what it should accompany, I intend to have it for a Sunday evening supper that is neither sweet nor savoury, and alongside pork or lamb.
2 tbsp caster sugar
2 tbsp Worcestershre Sauce
1 tbsp red wine vinegar
1 tsp mustard powder
4 tbsp olive oil (not extra virgin or virgin)
2. Add the vinegar and oil and keep stirring until a velvety sauce forms, the consistency of double cream. This will take about 5 minutes.
3. Put the whole bananas in the oven and heat through at 180 degrees for about 5 minutes.
4. Slice the bananas and pour the sauce on top.
5. Serve the crusty toasted bread and butter.
Note: The summer holidays start next week and so I am beavoring away as much as I can in recreating Granny Dot’s recipes before I have 9 weeks of children’s summer time, during which I anticipate less blogging, though I will do my best.