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Haricot Puree
From A year's cookery, 1880
Serves 4
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
Nutrition per serving
125Calories
6 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein6.4 g
Carbohydrates12 g
Fiber0.6 g
Sugars10 g
Total Fat5.9 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium76 mg
Potassium331 mg
Calcium239 mg
Iron0.1 mg
Magnesium27 mg
Phosphorus195 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C2.8 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate7.1 mcg
Choline35 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 90. The excerpt below is the record exactly as published.
Haricot Puree. — Slice an onion, put it with the haricot beans, and boil them in three pints of water for four hours. Pass the liquid through a sieve, and rub the beans through with the back of a wooden spoon. Season the soup with pepper and salt, and make it hot ; put a pint and a half of boiling milk with it
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