dinnervegetariannut-free
Black Bean Soup
From Royal Victoria cook book, 1900
Serves 6
Black beans are seasonal, available in May or June.
Presented as published in 1900. 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
- One pint black beans
- 2 quarts cold water
- 1 small onion
- 2 teaspoons salt
- 1 salt-spoon pepper
- 1 saltspoon cayenne
- 1 saltspoon mustard
- 1 tablespoon flour
- 2 tablespoons butter
- 1 lemon
- 2 hard boiled eggs
Method
Soak the beans overnight.
In the morning, pour off that water and boil in 2 quarts cold water.
Fry sliced onions in 1 tablespoon butter, add to beans, and simmer for 4-5 hours.
Rub beans through a strainer, return to boil, add salt, pepper, and mustard.
Thicken with flour and butter mixture.
Serve with sliced lemon and eggs, adding port wine.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 1. The excerpt below is the record exactly as published.
BLACK BEAN SOUP.—One pint black beans, 2 quarts cold water, 1 small onion, 2 teaspoons salt, 1 salt- spoon pepper, + saltspoon cayenne, 1 saltspoon mustard, 1 tablespoon flour, 2 tablespoons butter, 1 lemon, 2 hard boiled eggs
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