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Bean Soup

Name: Bean Soup
Yield: 6 servings
Ingredients: 1 cup of white beans; 8 pints of water; 1 quart of rich milk; 2 tablespoons of butter; 3 large potatoes; finely cut parsley, pepper and salt to taste

From The household cook book, 1902

Serves 6

Time: 30 minutes.

Presented as published in 1902. 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

1 cup of white beans
8 pints of water
1 quart of rich milk
2 tablespoons of butter
3 large potatoes
finely cut parsley, pepper and salt to taste

Method

Soak beans overnight, boil until tender, rub through a colander, add water, milk, butter, and chopped potatoes.
Simmer for about 30 minutes and serve hot.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 21. The excerpt below is the record exactly as published.

BEAN SOUP — Soak 1 cup of white beans over night; in the morning boil until quite tender; then rub through a colander, and add 8 pints of water and 1 quart of rich milk, 2 tablespoons of butter, 3 large potatoes chopped fine; season with finely cut parsley, pepper and salt to taste

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