Difference between revisions of "Römische Bonen"

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*broad beans, cooked and cooled
*broad beans, cooked and cooled

Revision as of 14:09, 11 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)



  • broad beans, cooked and cooled
  • 1 part olive oil
  • 1 part wine vinegar
  • salt to taste


Combine oil, vinegar, and salt, and pour over beans.

See Also

Peerless Kitchen