gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Molded Haricot Beans
From Soyer's standard cookery, 1912
Serves 1
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 261. The excerpt below is the record exactly as published.
Molded Haricot Beans. Take half a pound of well-cooked white haricot beans, which have been boiled with a small onion, a turnip, and a carrot previously blanched; drain them, and pass them, together with the vegetables, through a sieve. Stir into this mixture two ounces of melted beef dripping (or butter), season with salt
Cook this with the app: pantry check, scaling, and the assistant.