Get your free trial to The Great Courses Plus at TheGreatCoursesPlus.com/TastingHistory [ Ссылка ]

Help Support the Channel with Patreon: [ Ссылка ]
Tasting History Merchandise: [ Ссылка ]

Follow Tasting History here:
Instagram: [ Ссылка ]
Twitter: [ Ссылка ]
Reddit: r/TastingHistory
Discord: [ Ссылка ]

Tasting History's Amazon Wish List: [ Ссылка ]

LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: [ Ссылка ]
Canon EF 50mm Lens: [ Ссылка ]
Fava/Broad Beans: [ Ссылка ]

LINKS TO SOURCES**
The Forme of Cury: [ Ссылка ]
A History of English Food by Clarissa Dickson Wright: [ Ссылка ]
Lost Letters of Medieval Life by Martha Carlin and David Crouch: [ Ссылка ]
Medieval Tastes by Massimo Montanari: [ Ссылка ]
Jean Froissart Chronicles: [ Ссылка ]
Le Porretane by Sabadino Degli Arienti: [ Ссылка ]

**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.

Subtitles: Jose Mendoza

MAKKE
ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury)
Take drawen benes and seeth them well. Take them up of the water and cast them in a morter grynde them all to doust till thei be white as eny mylk. Chawf a little rede wyne, cast thereamong in the gryndyng, do therto salt, leshe it in disshes. Thenne take Oynouns and mynce them smale and seeth them in oile til they be al broun, and florissh the dishes therwith. And serve it forth.

MODERN RECIPE
INGREDIENTS
- 3 Cups (450g) Fava/Broad Beans (or any other bean)
- 1/2 Cup - 1 Cup (118ml - 236ml) Red Wine or Ale
- Salt to taste
- 1 Onion minced (white or yellow)
- Oil or Butter for frying

METHOD
1. Wash and boil the beans over a medium heat until soft. Remove the beans from the water and mash them until smooth.
2. Warm the wine or ale over a low heat and mix with the beans. Start with 1/2 cup and add more to achieve desired consistency. Mix in salt to taste.
3. Place a large pan over medium heat and add the butter or oil. Add the minced onion and fry until golden brown, about 7-10 minutes. When ready, garnish onions on top of the beans and serve.

PHOTO CREDITS
Broad Beans: jules, CC BY 2.0: [ Ссылка ]
Puffin: By Andreas Trepte - Own work, CC BY-SA 2.5: [ Ссылка ]

#tastinghistory #medievalpeasant #medievalfood

свернуть