[Sca-cooks] Platina recipe?

[Gretchen R Beck]

I think that's Scappi, not Platina.--don't have a hand on it right now, but when I did a Scappi based feast, I did peas with almost exactly that recipe.

toodles, margaret
________________________________________
From: Sca-cooks <sca-cooks-bounces+cmupythia=cmu.edu at lists.ansteorra.org> on behalf of James Chevallier <jimcheval at aol.com>
Sent: Tuesday, October 3, 2017 10:32 PM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Platina recipe?

Has anyone ever seen this recipe - or anything like it - in Platina?


"PLATINA’S RECIPE FOR FASÉOLES
 Boil the peas with their pods and salt only once, then remove them from the water; fry a few nice slices and bits of bacon that is neither too fatty nor too lean. Next, add the peas and fry everything together. Finally, add a little vinegar with some cooked or sweetened wine must, and this is how you prepare faséoles"


I've checked both the Latin and the French editions and see no sign of it. Not to mention how strange it is to talk about preparing faseoles for a recipe for peas and bacon.



Jim Chevallier
www.chezjim.com

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