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Black Bean Soup
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 20. The excerpt below is the record exactly as published.
BLACK BEAN SOUP. Miss M. A. Myrick, No. 228 N. Avenue 22.— Soak two cups beans over night. Boil until soft enough to mash through a colander; after adding on3 quart of stock, add one-half cup tomatoe cat- sup, one sliced onion, salt and pepper, pinch of. summer savoy. When the seasoning is cooked in, cut lemon in three slices
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