ANST --..Historical references to beans...

[Decker, Terry D.]

Thank you for the information.  I don't have the Viander in my library, but
I will probably add it.  The reference is almost certainly to favas and I
have never come across it.  Wonder if his unstated recipe for tripe is
similar to modern menudo?

Bear


> Okay Bear, it's renaissence...but heres what you requested...Reference
> for your beans: fourteenth century. 
> 
> 154. D'autres menuz potaiges...: Other Lesser Pottages, such as stewed
> chard, cabbage, turnip greens, leeks, veal in Yellow Sauce, and plain
> shallot pottage, peas, frenched beans, mashed beans, sieved beans or
> beans in their shell,  pork offal, brewet of pork tripe -- women are
> experts with these and anyone knows how to do them; as for tripe, which
> I have not put in my recipe book, it is common knowledge how it is to be
> eaten.
> 
>                            The Viandier of Taillevent 
> 
> 
> Rayah
> 
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