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.
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