Beans, Broad or Windsor, Mashed
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 200. The excerpt below is the record exactly as published.
pepper and salt at discretion. Before beginning to stew see that the beans are well di-ained from the water in which they were boiled. Stew until half the liquor is absorbed, and just as they are on the point of simmering beat up the yollv of an egg with a quarter of a pint of cream, and add it to them. Time, ten minutes to boil ; fifteen to stew. Probable cost, from Gd. to 8d. per peck. Sufiicient for five or six persons. Beans, Broad or Windsor, Mashed. — This is the only way in which old beans may be cooked to advantage. They should be first boiled in the ordinary way fully half an hour, by which time the skins will have burst, and they may be easily removed. Mash them with the back of a wooden spoon until quite smooth, then put them back into the stewpan with a little sugar, butter
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