Bean Soup

Ingredients

• quart white beans
• 2 quarts water
• salt to taste
• pepper to taste
• 1 tablespoon flour
• 1 tablespoon butter
• cold bread

Method

1. 1

   Soak beans overnight; pour off water, add fresh, boil until skins slip off.

2. 2

   Rub in cold water, boil beans until soft, mash, add flour and butter, salt, and pepper.

3. 3

   Toast bread and drop on soup when serving.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 59. The excerpt below is the record exactly as published.

1 tablespoon butter and 1 tablespoon flour rubbed together and stirred in. Cream Soups. — Boil 1 quart of milk, sea¬ soning with 1 teaspoon of salt, 1 saltspoon white pepper. Thicken with two tablespoons flour and 1 of butter rubbed to a cream with a cup of boiling water; add thickening to boiling milk and boil two minutes. This is the foundation for many fish and vegetable cream soups. A pint of green peas, boiled, mashed, and added, or spinach or asparagus can be used — salmon, about 1 pound, is good. For cream of celery, boil 1 pint of cut celery till tender, add to boiling milk and rub through the sieve before adding thickening. For potato soup use 6 large or 10 medium potatoes, boiled and mashed fine, then stirred into the milk and strained, a large tablespoon of chopped parsley lightly stirred in. For corn soup use milk without straining, adding a can of corn (chopped) or com cut from 6 ears boiled fresh com, an even tablespoon sugar and boil 10 minutes. Salsify can also be used and combinations are numberless. Mock Bisque Soup. — A can tomatoes, 1 V2 tablespoons butter, 1A tablespoons flour, 1 quart milk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter; season to¬ matoes well and reheat. Take both from fire and mix together; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. Scotch Broth. — Soak A cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again ; simmer 1 hour, add A cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 table¬ spoon dripping. Simmer 3 hours. Season well, thicken a little with flour, add 1 table¬ spoon chopped parsley, and serve. Family Soup. — Time, 6 hours; 3 or 4 quarts pot liquor, t.e., the water in which mutton or salt beef has been boiled. Any bones from dressed meat, trimmings of poultry, scraps of meat or 1 pound gravy beef, 2 large onions, 1 turnip, 2 carrots, a little celery seed tied in a piece muslin, bunch savory herbs, 1 sprig parsley, 5 cloves, 2 blades mace, a few peppercorns, pepper and salt to taste. Put all your meat-trimmings, meat-bones, etc., into stewpan. Stick onions with cloves, add them with other vegetables to meat; pour over all the pot liquor; set over slow fire and let simmer gently, removing all scum as it rises. Strain through fine hair-sieve. Clam Soup. — Boil juice of clams, make a little drawn butter and mix with the juice; stir till it boils, chop up clams and put them in; season to taste with pepper, salt, and little lemon juice; cream or milk is to be added. Boil over slow fire 1 hour. Bean Soup. — Soak quart white beans over¬ night; in morning pour off water; add fresh, and set over fire until skins will easily slip off ; throw them into cold water, rub well, and skins will rise to top, where they may be re¬ moved. Boil beans till perfectly soft, allow¬ ing 2 quarts water to 1 quart beans," mash beans, add flour and butter rubbed together, also salt and pepper. Cut cold bread

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