Cream of Beans

Ingredients

• one-half package of American hulled beans
• a quart of milk
• one well-beaten egg
• two tablespoonfuls of olive oil
• dash of salt
• dash of cayenne pepper
• one heaping dessertspoonful of flour

Method

1. 1

   Boil beans until soft, mash through a sieve, and add milk, egg, olive oil, salt, and cayenne.

2. 2

   Return to fire and bring to a boil.

3. 3

   For a firm soup, retain one tablespoonful of olive oil and cream it with flour, then mix with the soup and boil together.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.

CREAM OF BEANS. Boil until soft and mushy one-half package of American hulled beans. Mash thru a sieve and add a quart of milk, one well-beaten egg, two tablespoonfuls of olive oil, dash of salt and cayenne pepper. Return to the fire and let it all come to a boil. If a firm soup is desired retain one tablespoonful of the olive oil and cream it with one heaping dessertspoonful of flour

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