SC - Bread

[Stephen Bloch]

Okay everyone, I stopped reading my mail at this point and redacted this immediately.  Again, if I came up with the same results as someone else, please forgive.

I took the recipe step by step and redacted each step to check translation.

"Benes yfryed. Take benes and see6 hem almost til 6ey bersten. Take and
wryng out 6e water clene. Do 6erto oynouns ysode and ymynced, and garlec
6erwith; frye hem in oile o6er in grece, & do 6erto powder douce, &
serue it forth."

1 1/2 cup dried fava beans
1/2 cup of minced white onion
1 clove garlic
1 t. powder douce (or the mixture below using 1/4 t. ginger, 1/4 t. cinnamon, 
      1/8 t. cloves, 1/8 t. anise)

Take benes and see6 hem almost til 6ey bersten.

Take dried fava beans and boil them in water until they are soft.  

Take and wryng out 6e water clene.

Strain the beans and then I would re rinse them until there is no dirt in the water, only clean water runs through them.  Then I would take a towel and pat them slightly dry.  

. Do 6erto oynouns ysode and ymynced, and garlec
6erwith; frye hem in oile o6er in grece, & do 6erto powder douce

I would take white onions and mince them, then mince one clove of garlic.  I would sauté them in olive oil or lard since I do not know what oil would be available.    Adding powder douce, or if I did not have any (which I don't) I would mix ginger, cinnamon cloves and anise (which I believe is what was described to me as being this spice).

After the onions turned clear I would add the beans, stirring constantly to keep them from sticking, them remove for the heat.  Serving immediately 

- ----------
From: 	Philip & Susan Troy[SMTP:troy at asan.com]
Sent: 	Saturday, August 02, 1997 8:00 AM
To: 	SCACOOKS
Subject: 	SC - Another Novice Recipe Challenge

Unto the Noble Readers of this list, from Gideanus Tacitus Adamantius,
Greetings!

So, what shall we play today?

In keeping with (what I thought was) the original spirit of the Novice
Redaction Challenge, I've taken a fairly simple early-period recipe from
the Forme of Cury. Here's what I'll do: I'll post the original recipe,
more or less. If people want more than that, I'll post a few hints
regarding the language, etc., in another message IMMEDIATELY following.
For those who don't want this, when you see the same title and my name
in the header (assuming they arrive in the correct sequence, of course)
you can delete the "cheat sheet" without reading it.

Here goes--

>From the Forme of Cury, recipe # 189:

"Benes yfryed. Take benes and see6 hem almost til 6ey bersten. Take and
wryng out 6e water clene. Do 6erto oynouns ysode and ymynced, and garlec
6erwith; frye hem in oile o6er in grece, & do 6erto powder douce, &
serue it forth."

My use of the character "6" is only as a replacement of the Middle
English character "thorn", which a 6 vaguely resembles on a good day,
but which I assume your e-mailers won't have trouble interpreting. It is
pronounced somewhere between a "d" and a soft "th".

Additional notes for those who want them, to follow.

Happy hunting!

Adamantius  
______________________________________
Phil & Susan Troy
troy at asan.com


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