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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Fava/Broad Beans: https://amzn.to/32AtifK

LINKS TO SOURCES**
The Forme of Cury: https://amzn.to/35o1KvO
A History of English Food by Clarissa Dickson Wright: https://amzn.to/3kksd1K
Lost Letters of Medieval Life by Martha Carlin and David Crouch: https://amzn.to/38zaCRr
Medieval Tastes by Massimo Montanari: https://amzn.to/3krearc
Jean Froissart Chronicles: https://amzn.to/2UozW49
Le Porretane by Sabadino Degli Arienti: https://amzn.to/3ksMCS6

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Subtitles: Jose Mendoza

MAKKE
ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury)
Take drawen benes and seeth them well. Take them up of the water and cast them in a morter grynde them all to doust till thei be white as eny mylk. Chawf a little rede wyne, cast thereamong in the gryndyng, do therto salt, leshe it in disshes. Thenne take Oynouns and mynce them smale and seeth them in oile til they be al broun, and florissh the dishes therwith. And serve it forth.

MODERN RECIPE
INGREDIENTS
3 Cups (450g) Fava/Broad Beans (or any other bean)
1/2 Cup - 1 Cup (118ml - 236ml) Red Wine or Ale
Salt to taste
1 Onion minced (white or yellow)
Oil or Butter for frying

METHOD
1. Wash and boil the beans over a medium heat until soft. Remove the beans from the water and mash them until smooth.
2. Warm the wine or ale over a low heat and mix with the beans. Start with 1/2 cup and add more to achieve desired consistency. Mix in salt to taste.
3. Place a large pan over medium heat and add the butter or oil. Add the minced onion and fry until golden brown, about 7-10 minutes. When ready, garnish onions on top of the beans and serve.

PHOTO CREDITS
Broad Beans: jules, CC BY 2.0: https://bit.ly/32EHTad
Puffin: By Andreas Trepte - Own work, CC BY-SA 2.5: https://bit.ly/36uQDkj

#tastinghistory #medievalpeasant #medievalfood