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A Pottage Of New Broad beans

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

A Pottage of New Broad Beans. Get new broad beans or scafa beans and set them to cook with a pair of pigeons along with a little salt pork off the bone; with this put marjoram, mint, sweet fennel, pepper, cinnamon and ginger — that is, when the beans and pigeons are almost cooked; and when they are cooked, put the beans and pigeons in the middle of a plate with the herb mixture on top.


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