Plain Bean Soup

Ingredients

• One and a half pints of good small white beans
• one pint of beans
• two quarts of water
• with salt
• add a little butter and pepper

Method

1. 1

   Prepare the beans as in the preceding recipe, boil in soft water until they burst open very soft, strain through a soup sieve, return to the kettle, add butter and pepper, and boil up.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 13. The excerpt below is the record exactly as published.

One and a half pints of good small white beans, wash and soak over night in luke-warm water. In the morning drain off this water, cover with fresh cold soft water, bring slowly to a boil for thirty minutes, drain off this water. Take three pounds of beef o^ 40 The Queen Cook Book a good sized shin-bone and put the beans and beef in four quarts of cold water, bring to a boil slowly, skim- ming often. Keep hot water to add as fast as it boils away. Slice and fry an onion and put it in with salt, six cloves, a dozen peppers and some parsley. Boil for three hours till the meat will fall from the bones. Stir from bottom often, and boil slowly; when cooked take out the meat, strain the soup, which should be four quarts, through a colander, mashing the beans, let no skins go through. If you wish it to be superfine, you can slice two or three hard boiled eggs and put in the tureen with crputons hot. Boil the eggs twelve minutes, then drop into cold water before peeling to prevent the discoloring of outside of yolk. Bob^ the Sea Cook. Plain Bean Soup. Prepare the beans the same as in the preceding with salt, and boil in soft water, one pint of beans to two quarts of water, boil till they all burst open very soft, then strain through a soup sieve; return to the kettle, add a little butter and pepper

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