Mashed Beans
From War cook book, 1918
The mashed beans may be cooled, the onion added raw, and served as a salad with French dressing.
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 26. The excerpt below is the record exactly as published.
MASHED BEANS. 1 cup dried beans 2 tablespoons chopped onion 1 tablespoon chopped parsley 1 tablespoon fat Yz teaspoon salt Yz teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.