Haricot Bean Mayonnaise

Name: Haricot Bean Mayonnaise
Ingredients: the white haricot beans; a little mustard and cress; the faintest suspicion of raw onion; a good mayonnaise or cream dressing

From The profession of cookery, from a French point of view, 1894

Great for luncheon with brown bread and butter.

Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 19. The excerpt below is the record exactly as published.

Haricot Bean Mayonnaise. The white haricot beans should have been soaked previous to cooking them, to ensure their being thoroughly mealy afterwards. When well drained, mix with them a little mustard and cress, and the faintest suspicion of raw onion. Pour over all a good mayonnaise or cream dressing

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