dinner
Black Bean Soup
From Twentieth century home cook book, 1905
Serves 8
Wine can be added for flavor.
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 Twentieth century home cook book (1905) by Francis Carruthers, page 40. The excerpt below is the record exactly as published.
BLACK BEAN SOUP. Soak two quarts of black beans over night; in the morning put them on the stove to boil ; when they are becoming soft add pieces of corn beef large enouo-h to salt soup ; boil until the beans are quite soft, strain through a colander, pour back into the soup kettle, and if too thick, add warm water to make it the proper consistency ; season with pepper and ground cloves. Before sending to the table, add four or five eggs, boiled hard
Cook this with the app: pantry check, scaling, and the assistant.