Haricot Bean Stew
From Cookery book and general axioms for plain cookery, 1890
A little vinegar is an improvement.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 18. The excerpt below is the record exactly as published.
HARICOT BEAN STEW. Ingredients : — 1 pint haricot beans. l| pints boiling water. A little dripping. 1 pint brown gravy
Cook this with the app: pantry check, scaling, and the assistant.