vegetariangluten-freenut-free
Bean Soup
From The new Kentucky home cook book, 1884
Serves 5
Presented as published in 1884. 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
- one pint of beans
- half a gallon of water
- a small slice of middling
- one pod of red pepper
- salt to taste
- a pint and a half of sweet milk
Method
Boil beans with water and middling.
If too thick, add more boiling water.
For a vegetarian version, boil beans without meat, then add milk and season.
Nutrition per serving
488Calories
13 gProtein
84 gCarbs
13 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 9. The excerpt below is the record exactly as published.
BEAN SOUP. Take one pint of beans, half a gallon of water, a small slice of middling, one pod of red pepper, and salt to taste; boil them well ; if too thick before done, add more boiling The Xeiv Kentucky Home Cool: Booh 25 water, being careful not to add too much; thicken with a little flour in a half cup of cream. A very good soup can be made by boiling the beans without the meat ; when the beans are done, add a pint and a half of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.