Cream of Bean Soup

Name: Cream of Bean Soup
Yield: 4 servings
Ingredients: 1 pt. of soup stock; 2 cups of flaked beans; 2 tablespoons of Ko-nut; 2 tablespoons of flour; J/^ teaspoon of salt; % teaspoon of paprika; 10 drops of onion juice; 1 pt. of milk

From The Cook County cook book, 1912

Serves 4

Recipe by Mrs. C. J. Jeffries, Winnetka, 111.

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 106. The excerpt below is the record exactly as published.

CREAM OF BEAN SOUP.— Let 1 pt. of soup stock, 2 cups of flaked beans boil 3 minutes. Melt 2 tablespoons of Ko-nut in a frying-pan, add 2 tablespoons of flour, J/^ teaspoon of salt, % tea- spoon of paprika, 10 drops of onion juice and 1 pt. of milk

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