Broad Beans a la Creme

Name: Broad Beans a la Creme
Ingredients: Take them as young as possible; put them in a saucepan, with a lump of butter; chopped parsley; pepper; salt; a glass of milk; thicken the sauce with one or two yolks of eggs beaten up with cream

From Wholesome cookery, 1887

If beans are not young, remove outer skin after boiling.

Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 29. The excerpt below is the record exactly as published.

Broad Beans “ a la Creme.” Take them as young as possible; boil them for a few minutes, then put them in a saucepan, with a lump of butter, chopped parsley, pepper, salt, and a glass of milk. When cooked, take out the beans. Thicken the sauce with one or two yolks of eggs beaten up with cream

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