[Sca-cooks] Vegetables Fit for a King article
johnnae at mac.com
Thu May 7 04:10:37 PDT 2009
You betcha, it's not Johnnae's recipe.
I don't really like modern versions of green bean casseroles, let alone
justify using obviously new world green beans (phaseolus vulgaris) in
what was either originally a fava or horse bean
(old world beans anyway) recipe from 1545. (One might ask: Is it a green
without the canned cream soup?)
It's not like fava beans are hard to find these days either. I can
easily buy the Goya packages uptown here in Chelsea.
I don't know. The carrot recipe calls for shots of whiskey or bourbon
which as far as I know isn't common
to any medieval recipe either.
And we are told in the "Golden Chicken and Vegetables Served on Sippets
recipe" that "Sippets (or Sops when put in soup) are pieces of fried
toast that form the base of this dish,
which is something King Henry II could have been served."
Do we really know what King Henry II ate in the 12th century? Did he
really eat sippets or sops? We do know Henry II would not have been
eating this dish as it includes new world yellow crookneck or golden
zucchini squash, cubed.
Robin Carroll-Mann wrote:
> On Wed, May 6, 2009 at 6:26 PM, Johnna wrote:
> >> /It includes this recipe: *Green Beans and Toasted Almonds*
>> toasted almonds. I call this my Medieval version of Fried Onion
>> and Green Bean Casserole. This is based on a recipe from 1545
>> that I crossed with another period recipe that included almonds.
> First of all, let me make clear that the "I" in the text above is the
> author of the article, not Johnnae. I tried to track down the source
> of the original recipe, since the author doesn't identify it. The
> 1545 date makes "A Proper New Book of Cookery" a likely suspect. It
> has a recipe for fried beans, but I believe those would be fava beans.
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