Black Bean Soup

Ingredients

• 1 coffee cup of beans
• knuckle of veal or a soup bone
• 1 heaping tablespoon of browned flour
• 3 hard boiled eggs
• 2 lemons
• 1 tea cup of port wine

Method

1. 1

   Soak beans overnight.

2. 2

   Boil with veal or soup bone for 4 hours, strain, shred meat back into kettle.

3. 3

   Thicken with browned flour, season, and serve with sliced eggs and lemons.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 9. The excerpt below is the record exactly as published.

Black Bean Soup. • Soak 1 coffee cup of beans at night. Put on next day with a 18 KENTUCKY RECEIFT BOOK. * knuckle of veal or a soup bone. • After 4 hours boiling take off and strain. Shred some of the meat and put back into the kettle with the soup. Thicken with 1 heaping tablespoon of browned flour, salt and pepper to taste. While cooking add spice and cloves. When done pour into tureen and add 3 hard boiled eggs sliced, 2 lemons, 1 tea cup of port wine

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