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Haricot Bean Puree
From The new century cookery book, 1901
Serves 6
If too thick, add more stock. Serve with fried bread croutons.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 122. The excerpt below is the record exactly as published.
Haricot Bean Puree. — \ pint haricot beans, f lb. onions, 4 oz. butter, 2 quarts stock, % gill cream, 1 oz. crushed tapioca, pepper and salt
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