Baked-Bean Soup

Ingredients

• 2 cups of cold baked beans
• 2 cups of tomato
• 1/2 onion
• 1 quart of water
• 3 tablespoonfuls of butter
• 3 tablespoonfuls of flour

Method

1. 1

   Cook baked beans, tomato, onion, and water for one hour.

2. 2

   Rub through a sieve, add butter and flour, cook for ten minutes, season to taste, strain, and serve with crackers or croutons.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 3. The excerpt below is the record exactly as published.

e tablespoonfuls of butter with four tablespoonfuls of sifted flour, and stir in one-half of a cupful of cold milk. Pour heated milk gradually on blended butter and flour, return to double boiler and cook fifteen minutes. Add strained aspara- gus and heat again. Season with one and one-half level tea- 10 SOUPS spoonful and a dash of white pepper. Lastly, add the aspara- gus tips and serve. SPINACH SOUP. Four cups of white stock (broth in which veal or chicken has been cooked), 2 quarts of spinach, 3 cups of water in which the spinach was cooked, 2 cups of milk, *4 cup of butter, 1-3 cup of flour, salt and pepper, ^4 teaspoonful of powdered sugar, 1-8 teaspoon of soda. Wash, pick over and cook spinach thirty minutes in boiling water, to which V4 teaspoon of soda has been added. Drain, chop and rub through a sieve. Add the wetting to this mix- ture and bring to a boiling point. Bind (or thicken) with the butter and flour rubbed together. Add the milk, bring to boiling point and season to taste. BAKED-BEAN SOUP. Cook one hour 2 cups of cold baked beans, 2 cups of tomato, % onion and 1 quart of water

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