Bean Souffle
From The Cook County cook book, 1912
Serves 2
The milk may be omitted, and 2 whole eggs used.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 263. The excerpt below is the record exactly as published.
BEAN SOUFFLE.— Take any left-over beans, boiled, ibaked or creamed. Drain, press through a colander, season with salt, pepper, and butter, add 4 tablespoons of hot milk, and beat until very light. Fold in the stiffly beaten whites of 2 eggs, turn into a buttered baking dish, and bake for 20 minutes. The milk may be omitted, and 2 whole eggs used. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. STRING BEANS.— Wash, string and cut the beans in very fine pieces. Cook in salted water until tender, pour oft half the water, and add pepper, salt, and butter. Thicken with flour. Peas may be prepared the same way. — Mrs. Alice E. Nelson, 404 South 1st Ave., Maywood, 111. VARIATION I. — Put 1^ teaspoons of butter in a pan and let melt, add lJ/2 teaspoons of flour until it browns. Then put in 1 qt. string beans, cut into halves; add 1 chopped onion, ^ table- spoon of chopped parsley. Pour enough water to cover. Cook 1 lb. beef shoulder steak until it is tender, salt and pepper to taste
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