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Dried Bean Soup

Name: Dried Bean Soup
Yield: 6 servings
Ingredients: one pound of dried beans; one onion; one carrot; one turnip; four quarts of cold water; two tablespoonfuls of butter

From Miss Corson's practical American cookery and household management, 1885

Serves 6

Bread cut in half-inch dice makes a nice accompaniment.

Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 107. The excerpt below is the record exactly as published.

DRIED BEAN SOUP. Wash one pound of dried beans in plenty of cold water, pick out all the defective ones, and soak the beans over 1 86 PRACTICAL AMERICAN COOKERY. night in a quart of cold water : the next morning peel and slice one onion, and fry it in the soup-kettle with one table- spoonful of butter or sweet drippings ; while the onion is browning, peel and slice one carrot and one turnip, and put them with the onion ; add the soaked beans and four quarts of cold water

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