Bacon and Beans (Another Way)

Ingredients

• a quart of shelled broad beans
• a little salt
• butter
• the bacon

Method

1. 1

   Throw some young beans into boiling water with a little salt.

2. 2

   When the skin begins to shrivel, drain them through a colander, and serve with parsley and butter.

3. 3

   The bacon should be boiled separately and placed on top of the beans.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 191. The excerpt below is the record exactly as published.

a quart of shelled broad beans, and boil till tender. Take off the skin from the bacon, sprinkle bread-crumbs over the top of it, and serve with the beans imder, and fried parsley as a garnish round the dish. Smoked bacon should be di'essed separately and placed on the beans when ready. Probable cost of bacon, lOd. to Is. per pound. Sufiicient for four or five persons. Bacon and. Beans (another way). — Windsor, or broad beans, are rather indigestible if old. Throw some young beans, freshly shelled, into boiling water with a little salt. When the skin begins to shrivel drain them through a colander, and serve with parsley and butter. Allien the beans are old the out- side skins will come off easily if boiled for half an hour. The bacon

Cook this with the app: pantry check, scaling, and the assistant.