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Haricot Beans, To Boil (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Time: two hours to boil the beans. Sufficient for eight or ten persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 704. The excerpt below is the record exactly as published.
Haricot Beans, To Boil (another way). — Soak and boil a quart of the beans, as in tte last recipe but one. Drain them, and keep them hot. Mix an oimce of flour veiy smoothly over the fire with two ounces of fresh butter, add a quarter of a pint of boiling stock or water, a little salt and pepper, and a table-spoonful of scalded and chopped parsle
Cook this with the app: pantry check, scaling, and the assistant.