18th and 19th Century name for broad beans. Usually served with butter and parsley (Mrs.B).
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
WINDSOR BEANS. These should be boiled in plenty of water, with a little salt, and be put in when the water boils. Serve them up with boiled bacon, and parsley and butter in a boat.
WINDSOR BEANS FRICASSEED. When grown large, but not mealy, boil, blanch, and lay them in a white sauce previously heated up. Warm them through in the sauce, and serve them up. No beans but what are of a fine green should be used for this dish.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● 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 ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY