Boy Bean Soup I

Ingredients

• Soy beans, 1 pint
• Salt, 1 teaspoon
• Cold water, 2 quarts
• Mustard, i teaspoon
• 1 suiall onion
• Butter, 2 tablespoons
• 2 small stalks celery
• Flour, 2 tablespoons
• 1 lemon
• Pepper, I teaspoon
• 2 hard-boiled eggs

Method

1. 1

   Soak beans overnight; drain, add celery and cold water; cook for four hours or until tender.

2. 2

   Brown onion in butter, add flour, seasoning, beans, water, and pulp.

3. 3

   Reheat to boiling point, strain, and pour over sliced egg and lemon.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 30. The excerpt below is the record exactly as published.

Mustard, i teaspoon. White beans, ^ cup. Salt pork, i pound. Sugar, i cup. 1 small onion. Soak beans 12 hours; put Into baking dish in which the salt pork, onion, sugar, and mustard have been placed. Cover with cold water, and cook in a slow oven at least 12 hours. Add water as needed. 52 USE AND PREPARATION OF FOOD. BOILED COWPEAS WITH BACON. The desired quantity of peas to be cooked sliould be wastied in cold water. Put in iron pot or stewpan, cover with cold water, drop in a piece* of fat bacon, boil slowly until tender, season with pepper and salt, simmer slowly until ready to serve. A small piece of butter will add greatly to their flavor. BAKED COWPEAS. Prepare as for boiling ; when half done pour into the baking pan ; season with butter, pepper, and to every pint of peas add 1 scant teaspoonful of salt and a pinch of sugar; scar. a piece of bacon and half bury it in the middle of the dish ; cook slowly until done to a delicate brown ; serve either hot or cold. Lesson 2. Some Good Soups from Peas and Beans. AIM. To teach methods of preparation of cheap and nutritious soups. POINTS TO BE BROUGHT OUT. 1. Food vahie. — The legumes form the basis of nutritious and pala- table soups which are similar in their method of preparation to cream soups. In them the fat which is lacking may be added, and if milk is used in their preparation the incomplete legume protein is supplemented. The lacking carbohydrate is supplied by the bread eaten with the soup. (See Unit III, Lesson 1.) 2. Use in the diet: A. As a main dish at luncheon — Prepare with milk and make thick. B. As first course in a meal low in protein they supplement the protein especially if made with milk. C. Avoid as first course in a meal which is protein rich. 3. Method of preparation : A. Rub the M^ell-cooked legumes through the strainer so as to re- move the skins. This makes a smoother soup and increases the digestibility. Use one-fourth cup pulp to one cup water in which beans were cooked (provided no soda was used), one cup of skim milk, or a mixture of the two. B. For each cup of liquid use one tablespoon of butter. Melt the butter and add small portion of onion. Cook until brown. Add to the melted butter one teaspoonful of flour for each cup of liquid. This is necessary in order to bind the soup and prevent the bean pulp from settling out. Add butter and flour mixture to the liquid and pulp. Let come to a boil. This may be made thicker or thinner as desired by increasing or decreasing the am; uit of liquid used. USE AND PEEPARATION OF TOOD. 53 In case of soy beans the amount of flour should be increased, since the soy bean contains so small a portion of starch. METHOD OF DEVELOPING LABORATORY WORK. Have soups prepared from the various legumes used in the previous lesson. Calculate the cost. Emphasize as a method of utilizing skim milk. BOY BEAN SOXJP I. Soy beans, 1 pint. Salt, 1 teaspoon. Cold water, 2 quarts. Mustard, i teaspoon. 1 suiall onion. Butter, 2 tablespoons. 2 small stalks celery. Flour, 2 tablespoons. 1 lemon. Pepper, I teaspoon. 2 hard-boiled eggs. Soak beans overnight; In the morning, drain, add celery and cold water; cook four hours or until tender. Cut onion in thin slices and brown slightly in the butter ; add flour, seasoning, and beans, water and pulp. Reheat to boiling point, strain, and pour over the egg and lemon, which have been cut into slices. SOY BEAN SOUP II. Soy beans, 1 cup. Milk, 1 quart. Butter, 2 tablespoons. Salt, 1 teaspoon. Flour, 2 tablespoons. Pepper, i teaspoon

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