Beans, French, Pudding of
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six or seven persons. Time: 15-20 minutes.
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 202. The excerpt below is the record exactly as published.
Beans, French , Puddingof .— Slip ofE the outer shell fi'om French beans, either before or after they are boiled, and poirnd them in a mortar with pepper and salt to taste. Boil them in a buttered and well-floured cloth
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