[Sca-cooks] Re:green beans was Food Origins - antelope

[johnna holloway]

I think the problem is as Harvey and others have
noted is that once the New World beans were available,
they rapidly superceded the old world beans... beans
are beans and the new ones were superior... May is
most certainly using the New World and Markham probably
was... this was the 1635 text... by the way..

Johnna Holloway  Johnnae llyn Lewis

Daniel Myers wrote:
>
> Quoted from johnna holloway - 5/25/02, 4:40 PM -0400:
> >They are in Markham as bean cods in the simple
> >sallet recipe. In Robert May, they can be found as
> >"french beans... take away... the strings..."
> >on page 429. They are identified in the glossary of
> >the Prospect Books fcsimile as the New World version
> >of the bean.
> >
> >Johnna Holloway  Johnnae llyn Lewis
> >
> >" you wrote:> >
> >> >Just a quickie....> >
> >> >  We have a recipe for Green Beans with Almonds.
> >> >Can anyone remember which source this recipe comes from?
>
> The words "bean cods" set off an echo in my head and I had to search.
> There is a reference to "benecodde" in "Two Fifteenth Century Cookery
> Books" (see below).  Could this term mean something like "pea pod" - since
> I was under the impression that green beans were a new world food.
>
> .x. Rapeye. Take Dow, & make ther-of a brode thin cake; then take Fygys &
> Roysonys smal y-grounde, & fyrst y-sode, An a pece of Milwelle or lenge
> y-braid with-al; & take pouder of Pepir, Galyngale, Clowe, & mence
> to-gedere, & ley thin comede on the cake in the maner of a benecodde,
> y-rollyd with thin hond; than ouer-caste thy cake ouer thi comade, as it
> wol by-clippe hit; & with a sawcere brerde go round as the comade lyith, &
> kutte hem, & so he is kut & close with-al, & bake or frye it, & thanne
> serue it forth.
>
> --
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>  Edouard Halidai (Daniel Myers)
>  I BELIEVE! http://www.bookofrefreshments.com
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