dinner
Black Bean Soup
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Some add cloves and yolks of hard-boiled eggs.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 5. The excerpt below is the record exactly as published.
One pint black beans, soaked over night; in the morning pour off the water, add a gallon of water, with any bones, either of beef or mutton^ ( very little meat needed), and boil several hours; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.