Black Bean Soup
From Table Talk's illustrated cook book, 1906
For a maigre soup, use milk instead of stock.
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 7. The excerpt below is the record exactly as published.
one pint of scalded cream or rich milk and the cubes of lobster. I-et stand at the side of the fire for three minutes and serve. If a maigre soup is desired use milk ih the place of stock and cook in a double boiler. BLACK BEAN SOUP. Pick over, wash and soak over night one pint of black beans. In the morning drain them, add two quarts of fresh cold water and a bouquet of sweet herbs and place at the side of the fire to simmer very gently until they break in pieces. When half done add one good-sized onion roasted in a slow oven until well browned through, one-half of a medium sized carrot cut fine and browned in a little fat, one scant teaspoonful of salt, one clove and a dozen peppercorns. When very tender rub through a fine sieve and return to the fire. If the pulp is very thick add sufficient boiling water or good brown stock to reduce to a creamy consistence. Taste and add seasoning as necessary. Cook together until browned one tablespoonful each of butter and flour, dilute smoothly with some of the soup then turn into the kettle and stir until well mixed. Simmer ten minutes longer. Place in the hot soup tureen some thin slices of lemon, quarters of hard-boiled tgg and (if used) four tablespoonfuls of sherry, fill with the soup and send to the table. SOUPS 31 ALMOND CREAM SOUP. Clean and disjoint a fowl, put in the soup kettle with five pints of water, cover and simmer very gently for three hours. Strain off the stock, set aside to chill. Remove all fat and bones and put the white meat through the food chopper, using the finest cutter. Blanch one cupful of almonds and pass them through the same cutter. Remove all fat from the stock and put it on in a clean saucepan with two cupfuls of fine stale crumbs (no crust), one-third of a cupful of chopped celery, one tablespoonful each of chopped carrot and onion, one-half of a bay leaf, two cloves, a bit of cinnamon, one sprig of parsley, one scant teaspoonful of salt, one-quarter of a teaspoonful of white pepper. Simmer for one hour, then rub through a sieve. Return to the fire with the prepared chicken and almonds and three cupfuls of cream. Add seasoning to taste. When almost at the boiling point add one tablespoonful of butter rubbed to a paste with one tablespoonful of flour
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