February redaction – Benes Yfryed

The redaction challenge for February comes from the Forme of Cury (14th c. England, by the Master Cooks of King Richard II): Benes Yfryed.

From the original text:

BENES YFRYED. XX.IX. I.

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.

A first pass at a transliteration:

Take beans and seethe them almost until they burst. Take and wring out their water clean. Do thereto onions boiled and minced, and garlic therewith. Fry them in oil or grease and do thereto Powder Douce and serve forth.

So here’s a chance to research what kind of beans you want to use, as well as use the powder fine we made in September! Or if you want to get closer to powder douce, try:

http://medievalcookery.com/recipes/douce.html
http://www.medievalcuisine.com/Euriol/recipe-index/powder-douce
https://medievalyork.com/tag/powder-douce/

If you want to look at some modern redactions of Benes Yfryed:

http://www.godecookery.com/mtrans/mtrans12.htm
http://kitchenhistoric.blogspot.com/2012/09/benes-y-fryed-c-1390.html
https://companyofthestaple.org.au/benes-yfryed/

I’ll work on a date for the redaction, but expect it on an A&S meeting in February!

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