Potage Fene Boiles
PERIOD: England, 14th century | SOURCE: Diursa Servicia | CLASS: Authentic
DESCRIPTION: A fava bean pudding
81. For to make a potage fene boiles, tak wite benes & seþ hem in water, & bray þe benys in a morter al to noyt; & lat þem seþe in almande mylk & do þerin wyn & honey. & seþ reysouns in wyn & do þer to & after dresse yt forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
To make a bean pudding, take white beans & boil them in water, & mash the beans in a mortar all to nothing; & let them boil in almond milk & add wine & honey. And boil raisins in wine and add & serve it.
Fene is probably a mistranslation of feve, an early spelling for the fava bean; feve is also related to the word vetch, which, by the strictest definition, is the legume, but which also was used to mean other types of beans as well.
Almond Milk can be made according to the instructions here in the Gode Boke, or you can substitute with the modern Swedish method by flavoring whole milk with almond oil or extract.
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Potage Fene Boiles © 2000 James L. Matterer
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