Italian Broad Beans

Ingredients

• a pint of fresh young broad beans
• nearly two pints of water
• a thick slice of cooked ham
• a stick of celery
• a bunch of parsley
• three cloves
• twenty peppercorns
• a bay leaf
• a tablespoon of butter

Method

1. 1

   Fill the Chafing Dish with nearly two pints of water, add a thick slice of cooked ham, a stick of celery, a bunch of parsley, three cloves, twenty peppercorns, and a bay leaf.

2. 2

   Boil all this for seven minutes, then remove the ham, vegetables, and spices, and put in the beans.

3. 3

   When they are quite tender, take them out, strain them, put them back in the dish; add a tablespoon of butter, and hot them up again for three or four minutes before serving.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 33. The excerpt below is the record exactly as published.

Italian Broad Beans. Shell a pint of fresh young broad beans and put them aside in a dish of cold water. VEGETABLES AND SALADS 121 Fill the Chafing Dish with nearly two pints of water, add a thick slice of cooked ham, a stick of celery, a bunch of parsley, three cloves, twenty peppercorns, and a bay leaf. Boil all this for seven minutes, then remove the ham, vegetables, and spices, and put in the beans. When they are quite tender, take them out, strain them, put them back in the dish ; add a tablespoon of butter

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