Bean Soup

Ingredients

• one and a half pints of good beans
• five quarts of water
• one pound of salt pork

Method

1. 1

   Soak beans for ten hours, boil with water and salt pork for three or more hours, strain, and serve with lemon slices.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 40. The excerpt below is the record exactly as published.

BEAN SOUP. Soak two quarts of black beans over night; in the morning put them on the stove to boil ; when they are becoming soft add pieces of corn beef large enouo-h to salt soup ; boil until the beans are quite soft, strain through a colander, pour back into the soup kettle, and if too thick, add warm water to make it the proper consistency ; season with pepper and ground cloves. Before sending to the table, add four or five eggs, boiled hard and chop- ped in small pieces. It is nice to add a sufficient quantit}^ of anj^ kind of wine, to give the soup a flavor of the wine. The soup is verj^ good with- out the wine. Two quarts of beans will make enough soup for any ordinarj^-sized 70 TWENTIETH CENTURY HOME COOK BOOK. family for two days. If wanted for an early dinner, better begin boiling the beans the day before the soup is wanted. — Mrs. Clarcjicc Shcpard. BEAN SOUP. Soak well one and a half pints of good beans for about ten hours. Place them over the fire with five quarts of water and one pound of salt pork

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