Bean Cutlets

Ingredients

• 2 tablespoonfuls Crisco
• 2 eggs
• 1 tablespoonful flour
• 1% lb. dried beans
• Y% cupful bean liquor
• Salt and pepper to taste
• Breadcrumbs
• A few cooked mixed vegetables

Method

1. 1

   Soak beans in water twenty-four hours, then boil for several hours till quite tender, drain them, preserving liquor, chop them very fine; blend Crisco with flour in saucepan over fire, add bean liquor, beans, salt and pepper, and yolks of eggs; turn out on to a dish and set aside till cold.

2. 2

   Then cut out with cutlet-cutter or shape with knife; dip in beaten whites of the eggs, then in fine breadcrumbs, repeat a second time, and fry in hot Crisco.

3. 3

   Serve on hot platter decorated with a few hot cooked mixed vegetables.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 72. The excerpt below is the record exactly as published.

Bean Cutlets 2 tablespoonfuls Crisco 2 eggs 1 tablespoonful flour \% lb. dried beans Y% cupful bean liquor A few cooked mixed vegetables Salt and pepper to taste Breadcrumbs

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