Cooking Broad Beans

Ingredients

• boiling water
• salted boiling water

Method

1. 1

   Blanch broad beans in boiling water, then boil gently in salted water for 10 to 15 minutes until soft.

2. 2

   Serve with parsley sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 62. The excerpt below is the record exactly as published.

boiling water, and cooked rather rapidly till done, but if at any time the water go off the boil replace the lid till water boils up again, as slow boiling spoils the colour of all green ""egetables. A good rule is that vegetables which grow 58 TRIED FAVOURITES COOKERY BOOK. below the ground should always be put in cold water for cooking, while all that grow above should be plunged in boiling water. All white vegetables need a little acid; all green, a little soda. When boiling green vegetables of any kind, if a. piece of drip- ping about the size of a ivalnut is put in the centre of the vege- tables just as they begin to boil it ivill prevent all boiling over. After cookmg, vegetables must be zvell drained of all super- fluoits moisture, ivhether they are to be served with sauce over or not. Before cooking onions, let them lie, when peeled, in a little boiling water with a tiny piece of soda added. When preparing onions for cooking it will be fotind much more com- fortable work if they are peeled or .diced under water. Hold in the lap a large bowl filled ivith clear water, and work with the hands under the water. Onions done in this manner will not cause tears of stained fingers. To clean a knife that has been used for cutting onions, hold it under the cold water tap. It is a mistake to use hot water to remove the smell of onions from a knife. Onions should not be eaten after they have lain about peeled and cut, as they absorb any bad odour or infectious con- dition that may exist. All waste leaves of vegetables should be burned; if thrown into the dust-bin they will decay, and help to create bad smells and fever. When burning vegetable refuse in stove or fireplace, put a handful of salt into the fire with it, and there ivill be no unpleasant odour. KECIPE FOR STEAMING VEGETABLES, Jiy Miss L. Bardsley, I<''uotl JkTorm Cookery Lecturer. For cooking greens, sprouts, cabbage, lettuce, and caulitlowei’, I find the most successful -way is' to steam them in a perforated steamer and do them very quickly, at a great rate. This I find preserves their green colour more than in any otlier way. They ought to be served as quickly as possible after cooking. Lettuce does in about 7 minutes, cabbage and caulifiower from 20 to 30 (cut up slightly). The loss of salts is so infinitesimal that it is hardly Avorth speaking of. Experiments have been made by Mr Broadbent, and he says the residue of salts in a cup of water that has boiled the cabbage in an ordinary AA'ay, and that Avliich lias steamed it, is remarkable, so much more being extracted by lioiling. I often steam cabbage (first shred- ding it) in a “Yankee Idea” steamer (not perforated), anrl add no UxOre Avater than the drippings left on it. I have also used a Wellbank boilerette, and steAA'ed my cabl3age, first putting a very little boiling Avater at the bottom, as not so mucli steam is generated as in the Hutchinson Patent. What makes them strong, I find, is too much cooking. Celery and root vegetables I steam Avithout a perforator. I find a large fish kettle the best thing for sprouts, Ac., as the heat penetrates better ini account of the extra surface. Quarter of an hour quick steaming is quite enough. Do you OA^er try A’egetable ragouts? This is a splendid Avay for conservatively cooking the vegetables. BroAvn some onions in butter, Avitli some carrot and some chopped 59 TRIED FAVOURITES COOKERY BOOK. celery (about equal quantity of all), with some thin vegetable stock (not too much),’ and cook gently for about U- hours. A little cauli- Mcyver, artichokes, or tomatoes could be added if liked, and thicken with a little baked flour, and add a few drops or more of Mapleton’s nut gravy essence. This, with some crisp toast or fried bread, makes .a tasty and wholesome dish. I .save nearly all my rough pieces of veo-etable for stock, even tho outside of onions washed well, and tougli pi«:es of cabbage, Ac. A delicioms soup is made from all sorts of vegetables cooked a long time, straincil well, and a little veimicelR added. Tliere must bo plenty of vegetable, and then it is fit for the mo.st fastidious taste. Tt is quite good without any butter, but a few onions, browned in a little nutter (vegetal)le Imtter) first, add a riclier flavour, perhaps, and also' a little vegefable gravy essence. It is cer- tainly a good 'vay of niaking use of the salts ! Jerusalem Artichokes. 1 lb. artichokes, well Avashed and scrajicd, eacli one throAvn into fresh cold water and vinegar ; when .all are done, lanso in water and put into boiling milk and water, and salt. Hoil (juickly with lid oft', pierce with fork to Icnow if done. Lilt out carefully on to dish di- rectly (if left in milk and water tliey turn black, or if any eyes were left in), and cover with sauce. .Sauce— -1 o/. butter, I oz. flour, 1 A'olk egg, lemo'ii juice, salt, ]icp]ier, .5 gills milk, and 1 tablespoonful cteam. Melt butter, add flour. Slir, cook a few minutes, add milk gradually and cook a little. Heat egg and ci'eam, and add, after sauce is oft' boil, lemon juice last, and seasoning. I’our over, and add minced parsley if liked, Asparagfus and Egg Sauce. Hold head in left hand, and scrape gently down till you get stringy ends away, then tie with thread. Drop into boiling salt and water, and boil rapidly till the heads fall to bottom of jDan. Lift them out and place in dish. Take away thread, and pour 0A’’er theni sauce prepared thus:- — Put yolks of 2 eggs in jug, with 1 ounce butter, 1 gill of cream, and juicei of ^ lemon. Stand jug in boiling water, and whisk till it is creamy. Garnish with sippets of toast. To cook Broad Beans. Blanch them, in boiling Avater like almonds, then boil them genth- in salted boiling Avater — no soda — for 10 or 15 minutes

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