A Boke of Gode Cookery Presents

Potage Fene Boiles

PERIOD: England, 14th century | SOURCE: Diursa Servicia | CLASS: Authentic

DESCRIPTION: A fava bean pudding


81. 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.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985.


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.


  • 2 cups cooked mashed fava beans
  • 1/2 - 3 cups Almond Milk
  • 2 cups & 1/4 cup of an inexpensive sweet white wine
  • 1 cup raisins
  • 1/2 cup honey
Bring to a boil the 2 cups of wine and the raisins; remove from heat and allow to steep until raisins are plump. Slowly heat 1/2 cup of the milk; when warm, carefully beat in the beans with a spoon or wire whisk. Add the 1/4 cup wine and the honey. Still slowly cooking, continue to beat in more milk until the mixture has reached a thick, smooth, pudding-like consistency. Drain the raisins; stir into pudding and cook for another minute, until the raisins have warmed. Serve.

Fene is probably a mistranslation of feve, an early spelling for the fava bean; feve is also related to the word vetch, which, by the strictest definition, is the legume, but which also was used to mean other types of beans as well.

Almond Milk can be made according to the instructions here in the Gode Boke, or you can substitute with the modern Swedish method by flavoring whole milk with almond oil or extract.

Metric, Celsius, & Gas Mark Equivalencies

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Potage Fene Boiles © 2000 James L. Matterer

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