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Haricots Blancs à l'Américaine
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 372. The excerpt below is the record exactly as published.
HARICOTS BLANCS A L’AMERICAINE (Lima Beans) Cook the beans as described under No. 274. But add to the prescribed ingredients one-half Ib. of lean bacon per pint of dry beans. When they are cooked and well drained, mix them with the bacon cut into dice, and cohere them with some good tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.