Haricot Soup

Ingredients

• 1 pint haricot beans
• 1 large carrot
• 1 teaspoonful peppercorns
• 1 pint milk
• 2 quarts water
• 1 large onion
• A blade of mace
• A stalk of celery
• 1 good teaspoonful salt

Method

1. 1

   Soak the beans in plenty of cold water overnight, drain, and put them into two quarts of cold water, bring gently to the boil, add onion, mace, celery, peppercorns, and carrot, simmer till the beans are tender; rub through a wire sieve with a wooden spoon, pour back into the saucepan, add the milk and salt, also a little finely-minced parsley, if liked.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 2. The excerpt below is the record exactly as published.

HARICOT SOUP. 1 pint haricot beans 1 large carrot 1 teaspoonful peppercorns 1 pint milk 2 quarts water 1 large onion A bl^e of mace A stalk of celery 1 good teaspoonful salt Soak the heans in plenty of cold water over-night, di-aiu, and put them into two quarts of cold water, bring gently to the boil, add onion, mace, celery, peppercorns, and canot, sim- mer till the heans are tender ; ruh through a wire sieve with a wooden spoon, pour back into the saucepan, add the milk and salt, also a little finely-minced parsley, if liked. No. 10. LENTIL SOUP. ^ lb. split lentils 3 stalks celery 3 sprigs parsley 1 onion 1 oz. butter 1 oz. flour ^ pint milk 3 pints water A blade of mace

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