vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Bean Soup
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. H. B. Sanborne, Bartlett, 111.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 106. The excerpt below is the record exactly as published.
BEAN SOUP. — Soak 1 qt. white beans over night; in the morning pour off water; add fresh water and set over fire, till skins will slip off easily; throw them in cold water, rub well and skins will rise to top, where they may be removed. Boil beans till perfectly soft, allowing 2^ qts. of water to 1 qt. of beans. Mash beans, add flour and butter, 2 good heaping tablespoons of butter, and just flour enough to mix it good; also salt and pepper; cut old bread into small pieces
Cook this with the app: pantry check, scaling, and the assistant.