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Beans, French, with Gravy
From Cassell's dictionary of cookery, 1892
Serves 1
Allow one quart 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 203. The excerpt below is the record exactly as published.
Beans, French, with Gravy.— Dis- solve four ounces of butter in a pan, and stir into it three ounces of flour till it becomes brown and quite smooth. Mix a little gravy and season with salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.