[Sca-cooks] Black-eyed peas recipes?

[Johnna Holloway]

Albala mentioned "There are also medieval European recipes calling for fagioli, which again then meant black-eyed peas. This Venetian recipe of the fifteenth century is for a tart of fresh beans, shelled…. Torta de Faxolli Freschi."
Which leads to this note from the past---
On 9/14/2011 3:42 AM, Johnna Holloway wrote:
> CVIII. Torta de faxolli freschi.
>
> Toli li faxoli e fali coxere con la panza
> del porcho, poy pesta li faxoli in mortaro e
> la panza con cortello, poy mitige le meiore
> specie che poy avere e mitige tanto formazo
> che sia la mità o almen el terzo del altro
> batuto, e mitige lardo vechio e fay la torta
> ed è perfettissima.
>
> (Anonimo Veneziano)
>
> http://www.uni-giessen.de/gloning/tx/frati.htm
>
> Mistress Helewyse opted for fava beans in a note but obviously Ken 
> Albala opts for the old world
>
> black-eyed peas.
>
> Johnnae

Well, black-eyed peas I can eat. Favas I cannot. So it's black-eyed 
peas, chickpeas, and lentils for this Frank. ;-)

Liutgard
Johnnae
On Aug 12, 2013, at 6:59 PM, David Friedman wrote:

> I got some black-eyed peas, since they are one of the old world beans, but so far I haven't found any period recipes for them. Anyone here know any?
> David/Cariadoc