White Bean Soup - England, 14th Century Recipe
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White Bean Soup - England, 14th Century
6 oz (1 cup) dried white beans
1/2 pt (1-1/2 c) almond milk *
1/4 pt (1/2 cup) white wine
4 tbsp honey
1 oz (3/4 cup) raisins, plumped in hot vinegar in
* See ALMOND MILK recipe.
Potage Feneboiles
Soak the beans in water for 1 hour, drain, put them in a saucepan
and cover with salted water. Simmer until tender, for about 1 hour.
Drain, reserving the cooking water. Put the beans into a saucepan
with the almond milk, wine, and honey and simmer for 10 minutes. If
the soup is too thick, dilute it with the cooking water. Season to
taste and add the drained raisins. Simmer for 5 minutes and serve.
From the Original: "For to make a potage feneboiles: "Take white
beans and seeth them in water and bray the beans in a mortar all to
nought and let it seeth in almonds milk and do therein wine and honey
and seeth raisins in wine and do thereto serve it forth"
From the _Forme of Cury_, 1378 Reprinted in _Seven Centuries of
English Cooking_; Maxime de la Falaise Grove Press, London, 1992
Typos by Jeff Pruett |
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Diet hints and tips
If you enjoy eating, but want to shed a few kilos and also develop your overall health, then, as most people know, you ought to start a meticulously configured healthy weight loss program. In a perfect world, this should comprise five standard portions of fruit and vegetables each day and also take in the optimum proportion of nutrients.
When chosing foods for dieting, people most certainly fix on retail store and branded food items professing to be 'low-fat'. This is usually wrong, since a food product can be very low in fat, but still dangerously high in calories and carbohydrates.
In planning a dietary regime, it is essential to make efforts to decrease consumption of salt, fat and refined carbohydrate.
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