Haricot Bean Soup

Ingredients

• One half pound haricot beans
• one ounce dripping
• one piece of soda (size of large pea)
• one pint milk
• two pints water
• one quarter of a tea-spoonful salt
• one pinch of pepper
• one small turnip
• one small carrot
• one onion

Method

1. 1

   Soak the beans overnight in cold water.

2. 2

   In the morning, pour away the water from the beans and onion.

3. 3

   Place the beans in a saucepan, pour over cold water, add the soda, pepper, and salt, and bring to a boil.

4. 4

   Pare the turnip, slice it thinly, scrape and slice the carrot, and slice the onion.

5. 5

   When the water boils, add them and boil slowly for two and a half hours.

6. 6

   Pass the soup through a colander, rubbing the beans through with a wooden spoon.

7. 7

   Return the soup to the saucepan, add the milk, and stir until boiling.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 165. The excerpt below is the record exactly as published.

Haricot Bean Soup.— One half pound haricot beans, one ounce dripping, one piece of soda (size of large pea), one pint milk, two pints water, one quarter of a tea-spoonful salt, one pinch of pepper, one small turnip, one small carrot, one onion

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