Haricot Beans with Parsley and Butter

Name: Haricot Beans with Parsley and Butter
Ingredients: 1 pint of beans; 1 oz. of butter; A sprig of parsley; Pepper and salt; 1 oz. of clarified dripping

From The official handbook for the National Training School for Cookery, 1891

Time required after soaking is about two hours and ten minutes.

Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 101. The excerpt below is the record exactly as published.

Haricot Beans" with "Parsley and Butter I INGREDIENTS. d. 1 pint of beans 3 1 oz. of butter 1 A sprig of parsley \ Pepper and salt : oh J oz. of clarified dripping

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