Haricot Bean Pudding

Ingredients

• One pint white haricot beans
• one ounce of bread
• two ounces of butter
• two eggs
• a teaspoonful of salt
• lemon-rind
• nutmeg
• Herbaceous Seasoning

Method

1. 1

   Put the beans into a stewpan with salt and sufficient cold water to cover them.

2. 2

   Simmer until soft, then pass through a hair-sieve.

3. 3

   Soak the bread in boiling water, squeeze dry, and add to the haricot-pulp with melted butter, grated nutmeg, lemon, Herbaceous Seasoning, and beaten eggs.

4. 4

   Pour into a buttered mould, cover with paper, and steam for half an hour.

5. 5

   Turn out, cool, and brush with glaze.

6. 6

   Garnish with parsley and beetroot.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 16. The excerpt below is the record exactly as published.

One pint white haricot beans, one ounce of bread, two ounces of butter, two eggs, * Her- baceous Seasoning,' lemon-rind, and nutmeg. Put the beans into a stewpan or earthen- ware stewpot, with a teaspoonful of salt and sufficient cold water to cover them. Simmer on a stove or in an oven till quite soft, when pass through a hair-sieve. Soak the bread in boiling water, and squeeze it dry in a cloth ; add this to the haricot-pulp, also the butter melted, the grated nutmeg and lemon, a little * Herbaceous Seasoning

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