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

[Daniel Myers]

So then "benecodde" referenced in 1450 wasn't the same thing as "bean cods"
in 1635?


Quoted from johnna holloway - 5/26/02, 7:38 PM -0400:
>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they rapidly superceded the old world beans...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.

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 Edouard Halidai (Daniel Myers)
 I BELIEVE! http://www.bookofrefreshments.com
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