Broad Bean Puree

Name: Broad Bean Puree
Ingredients: Cook the broad beans; a piece of butter; salt; pepper; a spoonful or two of white sauce

From How to cook vegetables, 1911

Can be served with fried bread croutons.

Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.

Broad Bean Puree. Cook the broad beans in salted water, drain, cool, and take off the skins. Put them back in the stew- pan with a piece of butter, salt, and pepper, and a spoonful or two of white sauce

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