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Beans, Creamed
From Harper's cook book encyclopædia, 1902
Serves 4
Serve at once.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 456. The excerpt below is the record exactly as published.
Beans, Creamed. — Soak a pint of beans in cold water overnight. In the morning put them on the range in enough slightly salted water to cover them, and let them boil steadily until they are broken to pieces and not a wholfe bean remains. They may simmer all day without injury to them, care being taken to renew the water as fast as it boils away. One hour before the meal for which they are destined, rub the beans through a colander ; add to the pulp thus formed a white sauce. This is made by cooking together a table- spoonful of butter and one of flour, pouring a large cupful of milk over them, and stirring until thick and smooth. Mix the bean -pulp thor- oughly with this sauce, and, last of all, add two well-beaten eggs
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