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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "241. ROYAL FAVA BEANS". [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:

241. ROYAL FAVA BEANS. You must take the whitest favas that have not been eaten by weevils, and remove the skins, in such a manner that they are left white and clean, and cook them in clean cold water; and when you have given them a boil, remove them from the fire; and throw away the water, and drain them in such a way that no water remains; and then take clean blanched almonds and extract milk from them, but goat milk would be better; and put the favas into the pot where they must cook; and then cast in the milk that is necessary, and fine sugar; and let them go to cook on the fire; and stir them with a haravillo with both your hands like someone who makes wax candles between his hands; and in the manner of making gourds; and don't take your hand away from them until they are cooked; and taste them for salt, and for sugar, and for all things; and when they are quite mushy, cast in two splinters of sound cinnamon; and let it cook well; and when they are well-cooked, and mushy, remove them from the fire. But when you cast in the cinnamon, cast in a little rosewater; and then prepare dishes; and upon them [cast] fine sugar.

In these matters of stews and pottages, I have given you advice that when you taste smoke you can remove it with a little sour leaven in this manner. Put the leaven in a cloth of very clean white linen; and when the pot boils, cast in that cloth with the leaven inside the pot; and let it boil continually; and so the smoke will be removed; and also if it is very salty, take a cloth of white linen and wet it in cold water; and when it boils, stir the pottage with your haravillo, and the cloth will move with it through the pot, well stirred with the pottage. And set it upon some coals. And cover it very well while the cloth is inside. And upon the cover put a good double-handful of salt. And likewise under the pot; and then remove that cloth; and take another cloth soaked in rosewater; and cover the pot with the cloth; and cast the cover on top of the cloth. And so salt is removed from these kinds of pottages. And the smoke, and everything, and this is done secretly so that no one sees it.

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 "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:241>. Accessed on May 27, 2020, 9:05 pm.

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