Bean Soup
From A practical cook and text book for general use, 1896
Other beans or lentils can be used similarly.
Presented as published in 1896. 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 practical cook and text book for general use (1896) by Ellen Goodell Smith, page 55. The excerpt below is the record exactly as published.
Bean Soup. Pick over and wash one pint of white beans, soak them in one quart of cold water over night. In the morning drain and add two quarts ol cold water, stew slowly three hours then mash through a sieve and return to the kettle. There should be about two quarts of soup which may be thickened with granula or make a smooth paste of a heaping teaspoonf ul of entire wheat flour or corn starc
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