Bean Soup

Ingredients

• one pint of beans
• two quarts of water
• one table-spoonful of butter
• one-fourth of a teaspoonful of pepper
• one table-spoonful of salt

Method

1. 1

   Wash beans and soak overnight in cold water.

2. 2

   In the morning, drain and place in a soup-pot with fresh water.

3. 3

   Cook slowly for five hours, stirring frequently.

4. 4

   Rub through a sieve, return to the pot, and add salt, pepper, and butter.

5. 5

   Cook for an additional twenty minutes and serve with toasted or fried bread.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 65. The excerpt below is the record exactly as published.

Bean Soup. Use one pint of beans (scarlet runners are the best), two quarts of water, one table-spoonful of butter, one- fourth of a teaspoonful of pepper, and one table-spoonful of salt

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