Bean Soup

Ingredients

• one large cup of small white beans
• two lbs. lean neck of beef
• a cup of creamy milk

Method

1. 1

   Soak the beans overnight and boil for three-fourths of an hour, changing water twice.

2. 2

   Put the beans into the soup kettle with meat, cook until the beans cannot be found, and the meat is in shreds.

3. 3

   Salt and pepper to taste, add creamy milk, strain, and serve.

As published

This recipe was extracted from Choice recipes (1900), page 3. The excerpt below is the record exactly as published.

BEAN SOUP— Mrs. Ford Wash and boil your beans with a piece of salt pork. When the beans are soft take them out and press through a colander, then put them back in the water they were boiled in, together with four hard boiled eggs quartered and half a lemon sliced, a little pepper and salt. Boil up and serve. ASPARAGUS SOUP— Miss Laughlin Boil two bunches of asparagus one half hour. Put one quart milk on stove, press tender stalks through colander into milk. Thicken with two tablespoons flour rubbed into one tablespoon butter. Let come to a boil and serve hot. Season with pepper and salt. CREAM OF TOMATO SOUP— Mrs. A. L. House One quart milk, one can tomatoes strained, one teaspoon of soda in tomatoes just before removing from the stove. Butter size of an egg, salt and ca3^enne pepper to taste, two crackers rolled fine. Heat milk and tomatoes separately. Mix in tureen just before serving. OYSTER STEW— Mrs. R. H. Thomson One can of best cove oysters, one quart sweet milk, one tablespoon 12 SOUPS butter, two tablespoons flour, salt and pepper to taste. Strain the liquor from the oysters and to this add the milk. When it has reached the boiling point thicken with the flour into which the butter has been rubbed. When this has boiled, pour over the oysters w^hich are in the soup tureen and serve immediately. POTATO SOUP— Mrs. Eldredge Four medium sized potatoes cut in very small pieces. Pour on one quart boiling water, little salt, pepper and good slice of butter. Let boil until soft. Rub through a sieve. Just before serving add one teaspoon of flour mixed with cold water, two cups of milk and let boil up once. ONION SOUP— Mrs. Bryant Slice and fry six large onions until quite brown, add two quarts rich milk, one tablespoon butter, one teaspoon cayenne pepper and salt to taste. Thicken wdth two tablespoons flour mixed with cold water. Serve very hot. SPLIT PEA SOUP— Mrs. R. H. Thomson One cup split peas, one and one half lbs. lean neck of beef f no bone), two thin slices of salt pork, three quarts cold water. Wash and soak peas for an hour, cut meat in small pieces. Put all together in soup kettle and cook for three hours, you may have to add some boiling water at the last. When done thicken with one tablespoon of flour rubbed smooth in one-half cup of creamy milk; strain and serve with toast bread cubes. CREAM CELERY SOUP— Miss S. E. Polhemws Take the root and several stalks of celery cut in small pieces, cover with water (being careful not to use too much) add a lump of butter and salt and pepper. Boil until celery is tender, then add a quart of milk and let come to the boiling point. Take three or four slices of bread cut in small squares and fry in a little butter to a light brown, place in tureen and pour the soup over them. BEAN SOUP— Mrs. R. H. Thomson One large cup of small white beans, two lbs. lean neck of beef. Soak the beans over night and boil three-fourths of an hour, changing water twice. Put the beans into the soup kettle with meat, cook until the beans cannot be found, and the meat to shreds. Salt and pepper to taste, add a cup of creamy milk

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