Green Bean Soup
From Every-day dishes and every-day work, 1897
The quart of beans should yield three pints of soup.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 64. The excerpt below is the record exactly as published.
Green Bean Soup. — Prepare a quart of fresh French or string beans by pulling off the ends and strings and breaking into small pieces. Boil in a small quantity of water. If the beans are fresh and young, three pints will be sufficient; if wilted or rather old, more will be needed, as they will require longer cook- ing. There should be about a teacupful and a half of liquid left when the beans are perfectly tender and boiled to pieces. Rub through a colander, return to the kettle, and for each cup of the bean pulp add salt, a cup and a half of unskimmed milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.