Country Beans Preparation
From The spirit of cookery, 1895
Madrassee beans can be treated similarly with broth or coulis.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 228. The excerpt below is the record exactly as published.
butter, spiced with tincture of pepper, and salted. Plenty of hutter is essential to ensure the richness of the dish. The corn may be stripped off the stalks after the whole pod has been boiled, and treated as just described. All country beans, from the Duffin bean downwards, may be cooked, when tender and young, like broad beans [fives de marais) ; boiled, with plenty of salt
Cook this with the app: pantry check, scaling, and the assistant.