Haricot Beans with Pickled Pork or Bacon
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Can be served with white sauce or oil, garnished with fried croutons.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 103. The excerpt below is the record exactly as published.
a piece of pickled pork or a piece of bacon in the same water. When the beans are tho- roughly tender they should be taken out and mashed, and after they are mashed a little piece of butter should be added to them, and just a suspi- cion of the flavour of nutmeg, as well as a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.