Garnish of Broad Beans
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 58. The excerpt below is the record exactly as published.
GARNISH OF BROAD BEANS. Boil till cooked one quart of fresh Windsor beans, peel off their skin and place them in a saut^-pan with a pinch of pepper, salt, and nutmeg, half an ounce of butter, a spoonful of Bechamel sauce, and the same quantity of blanched and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.