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Bean Soup
From Temperance cook book, 1887
Serves 6
Mustard or cream can be added for variation.
Presented as published in 1887. 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
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 7. The excerpt below is the record exactly as published.
BEAN SOUP. Soak a pint of white beans over night. Then put them on the fire, with three quarts of water; one onion fried or sauted in a little butter; two potatoes, partly boiled in other water; a small cut of pork, one red pepper, a small piece of cabbage, and salt
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