ibaticot puree

Ingredients

• One pound of white haricot beans
• two carrots
• two turnips
• three onions
• one tablespoonful of tapioca
• one gill of cream or new milk
• three quarts of cold water
• pepper and salt to taste

Method

1. 1

   Soak the beans in cold water all night.

2. 2

   Drain them and boil gently for three hours in three quarts of water.

3. 3

   Add the vegetables cut in quarters and the tapioca, and boil for two hours.

4. 4

   Strain the soup through a hair sieve into a basin.

5. 5

   Pick out the vegetables, leaving the beans in the sieve.

6. 6

   Pass these through to the soup with a flat wooden spoon, stir round a few times, and return the soup to the saucepan.

7. 7

   Add the cream and pepper and salt; boil for a few minutes and serve.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 8. The excerpt below is the record exactly as published.

ibaticot puree* ID* One pound of white haricot beans, two carrots, two turnips, three onions, one table- * While she loves turnips, butter Vll despise ; Nor leeks, nor oatmeal, nor potatoes prized Gay. 29 SOUPS. * The soupe their only hawkie \c<rtv\ does afford^ That yont the hallan snugly cfiows her food,* Burns. spoonful of tapioca, one gill of cream or new milk, three quarts of cold water ; pepper and salt to taste

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