Bean Soup
From The Hotel St. Francis cook book, 1919
Serves 8
Serve separate small squares of bread fried in butter.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 103. The excerpt below is the record exactly as published.
two quarts of water, six whole white onions, one bouquet garni, one ham bone, and two pounds of veal bones. Season with salt ; and skim when it comes to a boil. When the beans are soft remove the bouquet garni, ham and veal bones, strain the rest through a fine sieve, and put back on the fire. Bring to. a boil, and stir in three ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.