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Historical references to beans...

[peerage1]

I've been wondering that for awhile too.....
And I never want to figure it out. *grin*...sounds like hands on
reserach.

Rayah Blackstar

Decker, Terry D. wrote:
> 
> 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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