Frijoles (Spanish Beans)
From California Mexican-Spanish cook book, 1914
Boil longer when they are to be mashed.
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 11. The excerpt below is the record exactly as published.
Frijoles (Spanish Beans) How to Cook Beans Soak over iiigiit, put in fresh water in tlie morning and add one-fourth teaspoon of soda to each quart of water, boil until half done, draiii and add more boiling water
Cook this with the app: pantry check, scaling, and the assistant.