(Split Favas)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Tuscan Cookery Book (Italy, ~1400 - Ariane Helou, trans.), entitled "(Split Favas)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Another preparation. Split fava beans, washed in hot water, set them to boil; and when they have boiled, wash them well a second time, and set them to boil in enough water to cover them and protect them from smoke. And when they are well cooked, stir them with a stick; then dilute them with cold water, or white wine instead, so that they are well made. Then make them into a pottage, and add oil, with fried onions; and serve it. And if you like, you can dilute it with hot water, and if you like, add pepper, saffron, honey and sugar. With these fava beans you can serve tench, or other fish. And know that, with the aforementioned things, you can make a mortadello.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

favas
beans
thyme
wine
oil
onions
pepper
saffron
honey
sugar
tenche
fish


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Tuscan Cookery Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anoni:53>. Accessed on October 15, 2019, 2:46 pm.




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