Haricot Puree
From The official handbook for the National Training School for Cookery, 1891
Time required is about four hours and a quarter after soaking.
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 80. The excerpt below is the record exactly as published.
HARICOT PUREE. Average cost of " Haricot Soup " (about two quarts). INGREDIENTS. d. i pint of Haricot beans 3 1 onion ) 1 teaspoonful of salt > o| Pepper ) Pint of milk 2 \ 2 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.