Title: White Bean Soup - England, 14th Century
Categories: Ethnic Medieval Soup Vegetable
Yield: 4 Servings

6	oz	(1 cup) Dried white beans
1/2	pt	(1-1/2 c) Almond milk *
1/4	pt	(1/2 cup) White wine
4	tb	Honey
1	oz	(3/4 cup) Raisins; plumped in hot vinegar in which you have

* See ALMOND MILK recipe.

Potage Feneboiles

Soak the beans in water for 1 hour, drain, put them in a saucepan and cover with salted water. Simmer until tender, for about 1 hour. Drain, reserving the cooking water. Put the beans into a saucepan with the almond milk, wine, and honey and simmer for 10 minutes. If the soup is too thick, dilute it with the cooking water. Season to taste and add the drained raisins. Simmer for 5 minutes and serve.

From the Original: "For to make a potage feneboiles: "Take white beans and seeth them in water and bray the beans in a mortar all to nought and let it seeth in almonds milk and do therein wine and honey and seeth raisins in wine and do thereto serve it forth"

From the _Forme of Cury_, 1378 Reprinted in _Seven Centuries of English Cooking_; Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett

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