SC - HELP...I need some guidance

[Micaylah]

At 12:42 PM -0500 11/10/99, Eric & Mary Ward wrote:
>(lurk mode off)
>
>I have just recently signed onto this listserv & am finding it very
>educational.  Now I have a request for the members of the list, if I
>may.
>
>I have been asked to make a 'bean pie' for a feast at our local
>Champions Event.
>I have found some recipes in modern cookbooks for it.
>What I would like to ask is:
>
>It has been requested as a dessert.  Would a bean pie be a dessert?
>Would it be considered 'period' & does anyone have a recipe?

Both of these are worked out recipes from the Miscellany


Torta from Red Chickpeas
Platina p. 142 (book 8)

Grind up red chickpeas that have been well cooked with their own 
juice and with a little rosewater. When they have been ground, pass 
them through a strainer into a bowl. Add a pound of almonds so ground 
up that it is not a chore to pass them through the strainer, two 
ounces of raisins, three or four figs ground up at the same time. And 
besides this, add an ounce of pine kernels coarsely ground, and as 
much sugar and rosewater as you need, and just so much cinnamon and 
ginger; and blend. Put the mixture into a well-greased pan with the 
pastry crust on the bottom. There are those who add starch or pike 
eggs, so that this torta is more firm; when it is cooked, put it 
almost above the fire to make it more colored. It should be thin and 
sprinkled with sugar and rosewater.

1 15 oz can chickpeas, w/ liquid	1 oz pine nuts	(starch or pike eggs)
3/8 c water	1/2 c sugar	2 t more sugar
1 lb almonds	1/8 c rosewater	a few drops more rosewater
2 oz raisins	1 t cinnamon	pastry for 2 9" pie crusts
4 figs	1/2 t ginger

Grind almonds finely, but not to dust. Chop pine nuts coarsely. Grind 
chickpeas in a food processor with the liquid from the can, then 
grind raisins and figs. Stir these and the sugar, rosewater, extra 
water, cinnamon, and ginger together. The pie crust can be rolled out 
and put on a 10"x15" cookie sheet or it can be made into two 9" pie 
shells. The filling is spread on top; it will be thicker if made as 
two pies. Mix extra sugar and rosewater together and sprinkle on top. 
Bake 30 to 40 minutes for the cookie-sheet version, or 50-60 minutes 
for the pie version, in a 375° oven until golden brown.

- ---

To Make a Tarte of Beans
A Proper Newe Book of Cookery p. 37/C11

Take beanes and boyle them tender in fayre water, then take theym 
oute and breake them in a morter and strayne them with the yolckes of 
foure egges, curde made of mylke, then ceason it up with suger and 
halfe a dysche of butter and a lytle synamon and bake it.

To make short paest for tarte
 A Proper Newe Book p. 37/C10

Take fyne floure and a curscy of fayre water and a dysche of swete 
butter and a lyttel saffron, and the yolkes of two egges and make it 
thynne and as tender as ye maye.

1/2 lb (1 1/4 c) dry fava beans	1/2 c curds (cottage cheese)	6 T butter
4 egg yolks	4 T sugar	4 t cinnamon

Crust:
6 threads saffron crushed in 1 t cool water	5-6 T very soft butter
1 c flour	2 egg yolks

Put beans in 2 1/2 c of water, bring to boil and let sit, covered, 70 
minutes. Add another cup of water, boil about 50 minutes, until soft. 
Drain beans and mush in food processor. Cool bean paste so it won't 
cook the yolks. Mix in yolks; add cottage cheese (do not drain); add 
sugar, butter (soft or in small bits) and cinnamon, then mush it all 
together to a thick liquid.

To make crust, mix saffron water into flour; add egg yolks and mix 
well (will be crumbly). Add 4 T butter and mix well; add enough of 
remaining butter to make a smooth paste. (Amount used depends upon 
softness of butter and warmth of kitchen.) Roll smooth and place in 
9" pie plate. Crimp edge. Pour into raw crust and bake at 350° for 
about 50 minutes (top cracks). Cool before eating.

David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/
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