Bean Soup

Ingredients

• 2 qts. cold water
• the butter
• the celery root
• the lemon
• the eggs

Method

1. 1

   Put the butter in with the beans, add the celery root, and 2 quarts of cold water.

2. 2

   Cook slowly until beans are soft, adding more water as it boils away; rub through a strainer; add the seasonings and heat.

3. 3

   Heat the remaining butter in a saucepan, add the flour, then the hot soup gradually.

4. 4

   Cut the lemon and eggs in thin slices and serve with the soup.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 35. The excerpt below is the record exactly as published.

the butter, put in with the beans, add the celery root, and 2 qts. cold water. Cook slowly until beans are soft, adding more water as it boils away ; rub through a strainer ; add the seasonings and heat. Heat the remaining butter in a saucepan, add the flour, then the hot soup gradually. Cut the lemon

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