Potage a la Conde
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 28. The excerpt below is the record exactly as published.
Potage a la Conde. — Soak a cupful of haricot beans in cold water all night. Slice an onion, put it with the beans, and boil in 3 pints of water for 4 hours. Pass through a hair-sieve, and rub the beans through with a wooden spoon. Put back into the saucepan, season with pepper and salt
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