Lenten Soup
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Frank Mullins, Franklin, IL.
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 The Cook County cook book (1912) by Associated College Women Workers, page 128. The excerpt below is the record exactly as published.
LENTEN SOUP.— Soak 1 qt. of black beans 12 hrs. Boil them in 3 pts. of water for 2 hrs., or until they are tender; then strain tliem through a fine wire sieve. Replace on the stove and boil for 10 minutes more, adding salt and pepper to the taste. Now pour into a warm tureen and add 2 hard-boiled eggs, cut into dice, 1 lemon, thinly sliced, and J^ pt. of sherry
Cook this with the app: pantry check, scaling, and the assistant.