Dried beans which have been reconstituted then dried again in an oven, cut small and toasted. The method probably provided for more reliable preservation and quicker cooking (Noble Boke 1480)
Original Receipt from 'A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde' (Noble Boke 1480);
To mak canebyns tak whit benes and lay them to stepe in rynynge water ij dais and ij nights and change the water eury day then tak them up and let them are and put them in an ovene to hardyne and shelle them at the mylne and put away the hulles and clef the benes in ij or iij or iiij at the most and fry them and ye may kep them as longe as ye will.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY