Black Bean Soup

Ingredients

• two cupfuls of black beans
• three quarts of cold water
• two quarts of water
• two pounds of salt pork
• three cloves
• Put in slice of lemon
• grate the yolk of a couple of hard boiled eggs
• add sherry wine to taste (if liked)

Method

1. 1

   Soak two cupfuls of black beans overnight in three quarts of cold water, then put beans into a kettle with two quarts of water and two pounds of salt pork (or a ham bone if you have it, otherwise it may be omitted), three cloves.

2. 2

   Let it simmer four or five hours or until the beans are perfectly soft (add more boiling water from time to time if necessary), then pass through a sieve.

3. 3

   Put in slice of lemon and grate the yolk of a couple of hard boiled eggs, mixing with white of egg, making egg balls, and add sherry wine to taste (if liked) in the soup.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 19. The excerpt below is the record exactly as published.

BLACK BEAN SOUP. Mrs T. K. Egbert, New York. Soak two cupfuls of black beans over night in three quarts of cold water,then put beans into a kettle with two quarts of water and two pounds of salt pork (or a ham bone if you have it, otiierwise it may be omitted), three cloves. Let it simmer four or five hours or un- til the beans are perfectly soft (add more boiling water* from time to time if necessary) then pass through a sieve. Put in slice of lemon and grate the yolk of a couple of hard boiled eggs, mixing with white of egg, making egg balls, and add sherry wine to taste (if liked)

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