vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Beans
From Twentieth century home cook book, 1905
Serves 8
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 135. The excerpt below is the record exactly as published.
Boiled Beans. — Put the drj^ beans in cold soft water, and let them soak three or four hours. Then put them in cold water — two quarts of water to one quart of beans, adding a tablespoonful of salt — bring them to a boil, and let them simmer until tender, say two, or two and a half hours. Pour the water away from them; let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry, then add an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.