- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Pen Vogler includes this modern interpretation of the recipe Benes Yfryed from The Forme of Cury (c.1390), the first collection of recipes written in the English language, in her excellent book on British Food History, Stuffed: A Political History of What We Eat and Why it Matters - read the chapter on Beans. |
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. & serve it forth - From The Forme of Cury (c.1390), rendered into modern English by Glyn Hughes (2016)
If you replace the Old English letter thorn or þ with the modern ‘th’, it’s quite possible to read the medieval English of this recipe. The food historian Glyn Hughes explains ‘ysode’ as ‘soft’ and that ‘powdour douce’, sweet spices, might have included aniseed, fennel, ground hyssop and sugar. Pen suggests using the more conventional (to us) coriander and cumin, both of which were used in medieval cooking and medicine.
Ingredients
|
Method
|
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
, the first collection of recipes written in the English language, in her excellent book on British Food History, Stuffed: A Poli...&media=//hodmedods.co.uk/cdn/shop/articles/Fava_b2281609-5158-4ab8-8c32-0e4c2dc5d7b7_600x.png?v=1740003654){kind=link}