Potage Fene Boiles (A Broad Bean Pudding) is a traditional Medieval recipe for a classic dish of raisins cooked in almond milk and wine thickened with a broad bean paste. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Broad Bean Pudding (Potage Fene Boiles).
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Original Recipe
Potage Fene Boiles
(from Diursa Servicia)
For to make a potage fene boiles, tak wite benes & seþ hem in water, & bray þe benys in a morter al to noyt; & lat þem seþe in almande mylk & do þerin wyn & honey. & seþ reysouns in wyn & do þer to & after dresse yt forth.
Translation
To make a bean pudding, take white beans & boil them in water, & mash the beans in a mortar all to nothing; & let them boil in almond milk & add wine & honey. And boil raisins in wine and add & serve it.
Add 500ml wine and the raisins to a pan and bring to the boil. Remove from the heat and allow to steep until the raisins are plump. Slowly heat 120ml of the almond milk and when warm carefully beat-in the broad beans with a wire whisk. Add the remaining wine and honey to this mixture. Still on the heat, slowly add more almond milk until the mixture has reached a thick pudding-like consistency. Drain the raisins and stir into the pudding.
Cook for a further minute, until the raisins have warmed through and serve.
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