Baked Bean Soup

Name: Baked Bean Soup
Ingredients: 2 c. baked beans; 2 c. water; 2 slices onion; 2 c. tomatoes; 2 tb. butter; 3 tb. flour; salt; pepper; celery salt; paprika

From A textbook of domestic science for high schools, 1913

Adding whipped cream before serving enhances flavor.

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 28. The excerpt below is the record exactly as published.

Baked Bean Soup 2 c. baked beans 2 c. water 2 slices onion 2 c. tomatoes Cook all ten minutes, press through a strainer. Bind with 2 tb. butter, 3 tb. flour. Season with salt, pepper, celery salt, and paprika

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