Haricot Soup
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.
Haricot Soup. Boil until tender one pound of haricot beans, and then add one finely shredded cabbage, a slice of fat bacon, a red chili, and a little salt. Let the whole boil steadily for an hour, then add an onion sliced
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