Broad Beans
From The book of plain cooking, 1904
To any dish that is accompanied by bacon this vegetable is a great acquisition.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 38. The excerpt below is the record exactly as published.
Broad Beans If the beans are old they should be skinned, but if young they do not require it. They PLAIN COOKING 125 should be put into boiling water with salt, but should they be at all old, put a little soda with them. They should not require more than about twenty minutes to boil, and should be served with parsley butter
Cook this with the app: pantry check, scaling, and the assistant.