Bean Soup

Ingredients

• 1 quart white beans
• 2 quarts water
• 1 tablespoon flour
• 1 tablespoon butter
• salt and pepper
• 1 loaf bread

Method

1. 1

   Soak beans overnight; pour off water; add fresh, and set over fire until skins will easily slip off.

2. 2

   Throw them into cold water, rub well, and skins will rise to top.

3. 3

   Boil beans till perfectly soft, mash, add flour and butter rubbed together, also salt and pepper.

4. 4

   Cut bread into small pieces, toast, and drop on soup when serving.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 59. The excerpt below is the record exactly as published.

1 tablespoon butter and 1 tablespoon flour rubbed together and stirred in. Mock Bisque Soup. — % can tomatoes, IVfe tablespoons butter, IMs tablespoons flour, 1 quart mUk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter ; season to- matoes well and reheat. Take both from fire and mix together ; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. Scotch Broth. — Soak V<j cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again; simmer 1 hour, add V4 cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 table- spoon dripping. Simmer 3 hours. Season well, thicken a little with flour, add 1 table- spoon chopped parsley, and serve. Consomme. — 1 chicken, 3 pounds lean beef, 1 onion, 1 turnip, 2 carrots, bunch sweet herbs, 7 quarts cold water, Vfj cup sago soaked in cold water, pepper and salt. Cut beef in strips and disjoint chicken, slice vegetables, chop herbs, put all on with water to cook slowly for 6 hours. Take out chicken and beef ; salt and pepper and put into jar. Strain soup, pulping vegeta- bles through a sieve. Season and divide it, pouring V<j on meat in jar, and setting in pot of hot water to cook, covered, 2 hours more. Heat the rest and skim ; put in sago, simmer for Vfe hour, then pour out. When 2 hours THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 32 THE ROYAL BAKER AND PASTRY COOK have passed, pour out stock in bowl; when cold put on ice. Bean Soup. — Soak quart white beans over- night ; in morning pour off water ; add fresh, and set over fire until skins will easily slip off ; throw them into cold water, rub well, and skins will rise to top, where they may be re- moved. Boil beans till perfectly soft, allowing 2 quarts water to 1 quart beans ; mash beans, add flour and .butter rubbed together, also salt and pepper

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