Haricot Bean Soup
From The St. Mungo cookery book, 1904
Serve with fried bread.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 2. The excerpt below is the record exactly as published.
HARICOT BEAN SOUP. I pint of Haricot benns. | i oz. of butter. 3 pints of good white slock j 2 lable.spoonfuls of cream, made from veal or mutton. | Pepper and salt to taste.
Cook this with the app: pantry check, scaling, and the assistant.