Bean Soup
From A text-book of cooking, 1915
Slices of lemon and hard-cooked eggs may be used as a garnish.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 66. The excerpt below is the record exactly as published.
BEAN SOUP 2 cupfuls beans 2 slices onion 8 quarts water Cayenne Baking soda J teaspoonful pepper 1 piece of celery root or 2 teaspoonfuls salt \ teaspoonful celery salt or \ teaspoonful mustard Dried celery leaves 2 tablespoonfuls flour 1} tablespoonfuls butter Soak the beans ; add soda, onion, and celery. Cook slowly until the beans are soft. Add more water, if more than one quart evaporates. Press through a strainer. Use the re- mainder of the ingredients in making a sauce. The strained beans should be used as the liquid for the sauce. (See Thick Soups, p. 69.) BODY-BUILDING VEGETABLES 161 Slices of lemon and of hard-cooked eggs may be used as a garnish for this soup. SPLIT PSA SOUP 1 cupful split peas J teaspoonful pepper 2$ quarts water 1J teaspoonfuls salt Baking soda 3 tablespoonfuls flour 2 slices onion 2 tablespoonfuls butter 1 pint milk Soak the peas overnight ; add soda and onion ; and cook slowly until the peas are soft. Press through a strainer. Make a white sauce of the remainder of the ingredients. Add the strained peas, heat, and serve. Cooking a ham bone with the split peas changes the flavor. GREEN PEA SOUP 1 pint or can peas White pepper £ teaspoonful sugar \ teaspoonful salt 1 pint liquid around peas and 1} tablespoonfuls butter
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