What Did Medieval Peasants Eat?

Video Description

Get your free trial to The Great Courses Plus at TheGreatCoursesPlus.com/TastingHistory http://ow.ly/EcWU30rkCUn Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://bit.ly/3oLyAhW Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Fava/Broad Beans: https://amzn.to/32AtifK LINKS TO SOURCES** The Forme of Cury: https://amzn.to/35o1KvO A History of English Food by Clarissa Dickson Wright: https://amzn.to/3kksd1K Lost Letters of Medieval Life by Martha Carlin and David Crouch: https://amzn.to/38zaCRr Medieval Tastes by Massimo Montanari: https://amzn.to/3krearc Jean Froissart Chronicles: https://amzn.to/2UozW49 Le Porretane by Sabadino Degli Arienti: https://amzn.to/3ksMCS6 **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza MAKKE ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury) Take drawen benes and seeth them well. Take them up of the water and cast them in a morter grynde them all to doust till thei be white as eny mylk. Chawf a little rede wyne, cast thereamong in the gryndyng, do therto salt, leshe it in disshes. Thenne take Oynouns and mynce them smale and seeth them in oile til they be al broun, and florissh the dishes therwith. And serve it forth. MODERN RECIPE INGREDIENTS - 3 Cups (450g) Fava/Broad Beans (or any other bean) - 1/2 Cup - 1 Cup (118ml - 236ml) Red Wine or Ale - Salt to taste - 1 Onion minced (white or yellow) - Oil or Butter for frying METHOD 1. Wash and boil the beans over a medium heat until soft. Remove the beans from the water and mash them until smooth. 2. Warm the wine or ale over a low heat and mix with the beans. Start with 1/2 cup and add more to achieve desired consistency. Mix in salt to taste. 3. Place a large pan over medium heat and add the butter or oil. Add the minced onion and fry until golden brown, about 7-10 minutes. When ready, garnish onions on top of the beans and serve. PHOTO CREDITS Broad Beans: jules, CC BY 2.0: https://bit.ly/32EHTad Puffin: By Andreas Trepte - Own work, CC BY-SA 2.5: https://bit.ly/36uQDkj #tastinghistory #medievalpeasant #medievalfood