Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Haricot Bean Soup
From The "A1" cookery book, 1901
Serves 6
Serve with crofitons of fried bread.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. of haricot beans
- 2 quarts stock
- parsley
- pepper
- salt
Method
Soak the beans for at least twelve hours in cold water.
Drain and boil in slightly salted water until very tender.
Drain again and rub through a sieve.
Warm the stock, add the bean puree, season, and boil once more before serving.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 11. The excerpt below is the record exactly as published.
Haricot Bean Soup. — 1 lb. of haricot beans, 2 quarts stock, parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.