Black Bean Soup

Ingredients

• 1 ten-cent beef bone
• 1 gallon of water
• Small bunch of parsley
• 4 cloves
• Small bunch of celery tops
• 1 carrot
• 1 quart of black navy beans
• Small teacup of sherry

Method

1. 1

   Boil the bone, cloves, celery, and parsley 4 hours the day before using, and next day skim all grease and run through sieve.

2. 2

   Add to this the beans, and boil till the beans are soft, and then mash through colander.

3. 3

   Thicken with a little brown flour.

4. 4

   To half a gallon put the small cup of sherry, and when serving put in each plate a thin slice of lemon and one slice of hard-boiled egg.

5. 5

   Salt and pepper to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 14. The excerpt below is the record exactly as published.

BLACK BEAN SOUP E. D. P. 1 ten-cent beef bone, 1 gallon of water. Small bunch of parsley, 4 cloves, 29 THE BLUE GRASS COOK BOOK Small bunch of celery tops, 1 carrot, 1 quart of black navy beans Small teacup of sherry

Cook this with the app: pantry check, scaling, and the assistant.