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

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

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


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Searchable index of "An Anonymous Tuscan Cookery Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anoni:53>. Accessed on April 6, 2020, 2:42 pm.

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