Haricot Bean Soup

Ingredients

• 1 lb. Beaus
• 2 Onions (Spanish)
• 1 Turnip
• Celery
• 2 oz. Dripping
• 1 pint Milk
• Pepper and Salt
• 2 quarts Water
• a little Mace
• Parsley
• Tomatoes

Method

1. 1

   Soak beans for 24 hours, then drain.

2. 2

   Boil gently in water with mace and chopped vegetables for 3 hours.

3. 3

   Rub through a sieve, add milk, salt, and parsley, and bring to a near boil again.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 15. The excerpt below is the record exactly as published.

Haricot Bean Soup. 1 lb. Beaus, 2 Onions (Spanish), 1 Turnip, Celery, 2 oz. Dripping,! pint Milk, Pepper and Salt, 2 quarts Water, a little Mace, Parsley, Tomatoes. Soak beaus 24 houi's, drain. Boil gently in 2 quarts of water, with mace, vegetables cut small, pepi^er and dripping, for 3 hours. Rub through wire sieve with wooden spoon. Add milk, salt, and a little minced i^arsley, and bring nearly to the boil again. Serve hot. Salt hardens the beans, therefore this must be added last. A half tin of tomatoes boiled with them the last i hour is a great improvement. In this case, the milk is not required. Hotch Potch. 3 lbs. Neck of Mutton or Lamb, 6 young Turnips, 6 young Carrots, 6 young Onions, 2i quarts Water, 1 Lettuce, 1 Cauliflower, 2 pints Green Peas, 1 handful Parsley, Salt. Put rather more than half of meat in pot when w'ater is hot. Add salt, and when water boils skim carefully. Boil 1 hour, then add remainder of meat cut in small chops, also turnips and carrots cut in dice, also onions cut small, and half the peas. Boil ^ hour longer. Cho'p up lettuce, divide cauliflow'er in sprigs, chop parsley, and add to soup with rest of peas. Boil another ^ hour. Season. Dish up mutton on ashet with chops round, keep hot, and sen^e Hotch Poten in tureen. Hough Soup. 2 lbs. Hough, (Shin of Beef), 4 pints Water, 2 Onions, Salt and Pepper. Take marrow from bone, and place in pot. When hot, put in meat out small, and simmer 5 minutes, stiiTing occasionally. Add water and onions cut small, and boil 3 hours. (This same recipe with- out the onions and a knap bone added makes good potted meat.) Italian Soup. i lb. each of Turnips, Carrots, Onions, I lb. Macaroni, 1 small Beetroot, 1 oz. Parsley, 2 oz. Butter, 2 quarts Water, 1 pint Milk

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