Beans with Bacon and Rice
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 183. The excerpt below is the record exactly as published.
a small quantity of parsley, a bunch of sweet herbs, a few small pieces of lean bacon, some bits of sausages, a good pinch of salt, half a pinch of pepper, and a crushed point of garlic, and cook thoroughly for twenty-five minutes. When done, turn out the whole (without the bunch of sweet herbs) on to a dish, and surround with plain boiled rice
Cook this with the app: pantry check, scaling, and the assistant.