Römische Bonen: Difference between revisions
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41. Nimm Römische Bonen/ quells und küls auß/ machs an mit Öl/ Essig und Salz. |
41. Nimm Römische Bonen/ quells und küls auß/ machs an mit Öl/ Essig und Salz. |
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41. Take Roman beans/ and poach and cool/ mix with oil/ vinegar and salt. |
41. Take Roman beans/ and [[poach]] and cool/ mix with oil/ vinegar and salt. |
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Max Rumpolt, Ein new Kuchbuch, 1581, Translated by Ranvaig (Sharon Palmer) |
Max Rumpolt, Ein new Kuchbuch, 1581, Translated by Ranvaig (Sharon Palmer) |
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==Redaction== |
==Redaction== |
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==Ingredients== |
===Ingredients=== |
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*broad beans, cooked and cooled |
*broad [[beans]], cooked and cooled |
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*1 part olive oil |
*1 part [[olive oil]] |
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*1 part wine vinegar |
*1 part [[wine vinegar]] |
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*salt to taste |
*[[salt]] to taste |
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===Method=== |
===Method=== |
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Combine oil, vinegar, and salt, and pour over beans. |
Combine oil, vinegar, and salt, and pour over beans. |
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==See Also== |
==See Also== |
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[[Peerless Kitchen]] |
[[Peerless Kitchen]] |
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[[Category:Recipes]] |
[[Category:Recipes]] [[category:From the Peerless Kitchen]] |
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Latest revision as of 14:55, 12 July 2007
Original Source
41. Nimm Römische Bonen/ quells und küls auß/ machs an mit Öl/ Essig und Salz.
41. Take Roman beans/ and poach and cool/ mix with oil/ vinegar and salt.
Max Rumpolt, Ein new Kuchbuch, 1581, Translated by Ranvaig (Sharon Palmer)
Redaction
Ingredients
- broad beans, cooked and cooled
- 1 part olive oil
- 1 part wine vinegar
- salt to taste
Method
Combine oil, vinegar, and salt, and pour over beans.
