Fried Broad Beans

From The Forme of Cury, 1390

Benes yfryed

Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth.

Fried beans

Take beans and seethe them almost until they burst. Take and wring out the water clean. Do there-to onions boiled and minced, and garlic therewith; fry them in oil or grease and do thereto powder fine and serve it forth.


1/2 lb dried fava beans
1 small onion, minced
3 cloves garlic, minced
2 tsp. powder fine*
salt to taste
Olive Oil

Soak the fava beans in cold water according to the package directions. Once reconstituted, simmer until they’re still a little bit firm. Slip the skins at this point if you desire. Sweat the onions and garlic in a generous amount of olive oil. (You can boil the onions first, but I found it an unnecessary extra step.) Add the beans and spices and continue frying until the beans achieve the desired tenderness, stirring frequently.

*Powder douce/powder fine.

Grind together:

1 Tbsp. powdered ginger (9g)
1 tsp. powdered cinnamon (2.5 g)
1/4 tsp. grains of paradise (1g)
1/2 tsp. powdered cloves (1g)
1/2 tsp. sugar (3g)

Pouldre fine (Based off of Le Menagier de Paris, translation from Medieval Cuisine.)

Prenez gingembre blanc (une once et une drachme?) canelle triée (un quarteron?) giroffle et graine de chascun demi quart d’once, et de succre en pierre (un quarteron?) et faictes pouldre .

Translation by Janet Hinson:

Fine Powder of spices

Take an (ounce and a drachma?) of white ginger,  a (quarter-ounce?) of hand-picked cinnamon, half a quarter-ounce each of grains and cloves, and (a quarter-ounce ?) of rock sugar, and grind to powder.

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