Banane Splyt... in old english.

If you are an english major you might want to take a Valium before you read this note..
That said, I do cooking... a lot of cooking... what kind is a highly subjective assessement... mostly I take recipes written hundreds of yrs ago and redact them to modern ingredients.. favorite books include "tayke a thousande eygges" or one nicknamed "al bahaddadi" from the authors last name. it is sorta kinda middle eastern.. actualy it is from Al Andalus, modern souther Spain in any case... I found this tongue in cheek recipe for a banana split on the medieval cookery website yesterday... It is amazing how easy it is to write in old english.

Source [The Boke of Swyllyng, A. Poisson]: 436. Take a rype banane, and boyle yt in fayre water, than take hem and presse hem on a fayre bord, an hew hem longe waies, than take iced creame of vanille other chockolate other strebery an put scoups thereof betwixt the halves of the banane, and sauce it with syrryp of chockolat, and put a grete amount of thikke whipped creame thereon, then take walnottys wel y-chopped an caste hem ther-to, and serue it forth in a dysshe with a cherry on toppe, as men seruyth furmenty wyth venyson.

(posted on April 1, 2009)

http://www.medievalcookery.com/poisson/banana.html

and some peole wonder why I take such liberties with the english language.