SC - RE:SC Traps

[RANDALL DIAMOND]

That sounds pretty good.  Have you tried both fresh and dried figs? Any
preference?
- --Maire NiNuanain

david friedman wrote:

> Quite a while ago, Lorix wrote:
> >...  Attending the feast will
> >be a couple of people with a variety of food
> >preferences and/or allergies.  Now I am fine with
> >most things but I am looking for a protein dish
> >for a lactose intolerant vegetarian (in this case
> >meaning no fish or chicken, butter, cheese or
> >other dairy products).
>
> and made it clear later that the dish also had to include no wheat or
> eggs. Several people suggested beans; here is my favorite period fava
> bean dish. The greens, sage, and figs give it a more interesting
> taste than bean dishes usually have.
>
> Fried Broad Beans
> Platina p. 115 (book 7)
>
> Put broad beans that have been cooked and softened into a frying pan
> with soft fat, onions, figs, sage, and several pot herbs, or else fry
> them well rubbed with oil and, on a wooden tablet or a flat surface,
> spread this into the form of a cake and sprinkle spices over it. [end
> of original]
>
> 1 c dried fava beans
> 6-8 T lard
> 1/2 c+ onions
> 2/3 c figs (cut in about 8 pieces)
> 1/2 t sage
> 1/2 t salt
> pot herbs:  1 1/2 c spinach, packed
> 1 1/2 c parsley, packed
> 1 1/2 c mustard greens, packed
> 1 1/2 c turnip greens
>
> Spices for sprinkling on top: 1/4 t ginger, 1/2 t cinnamon, 1/4 t pepper
>
> Bring beans to a boil in 2 1/2 c water, leave to soak about 1/2 hour,
> then simmer another hour, until soft. Drain the beans, mix the whole
> mess together and fry it in the lard for 10 minutes, then serve it
> forth with spices sprinkled on it. This is also good with
> substantially less greens. The original doesn't specify what greens
> to use; other greens I have used on occasion include cabbage and
> dandelion greens, depending on what I could get.
>
> Elizabeth/Betty Cook (way behind on the list)
>
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