Broadbean Pottage

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p16r Per fare menestra de faua menata. (To make a pottage of broadbeans.)

Take split broadbeans and wash them well and clean them and put them on the fire, and when they boil throw out this water, and put in some other water which measures two [...]¹ over the broadbeans, putting in the amount of salt necessary for the volume, and put it to boil over the brazier far from the fire, and cover it and leave it to cook well, and skim it well, and then stir them well in a mortar, and then turn them to warm in an earthenware pot with good oil, and cook them well, and do not burn them, and take a little sage, and some figs, or else apples, cut small and fried with onions in oil, then make the pottage of broadbeans, and put over the said oil, and it will be made, and put over good spices.

1 The measurement given is a "dedo".