Bean Soup

Ingredients

• a quart of small white beans
• two quarts of water
• two teaspoons of soda
• Put in salt
• butter to taste
• pepper to taste

Method

1. 1

   Soak the beans overnight.

2. 2

   Boil them in water with soda for five minutes, then rub off the skins.

3. 3

   Boil the beans in fresh water for about three hours until soft.

4. 4

   Stir in rich milk twenty minutes before serving, adding salt, butter, and pepper to taste.

5. 5

   Serve with croutons or sippets of bread.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 13. The excerpt below is the record exactly as published.

BEAN SOUP Soak a quart of small white beans overnight. Put them into two quarts of water to which you have added two tea- spoons of soda. Let them boil five minutes, by which time the outer skin of the beans is loosened. Pour off the water from the beans and rub them between the hands in cold water till the hard outer skins are off. Next put the beans in cold water, enough to cover and rise above them, and boil about three hours or till quite soft, adding water if necessary. Twenty minutes before serving stir in rich milk so that the beans break by the stirring and add the milk till you have the soup of the thickness you want. Put in salt and butter and pepper to taste

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