Potted Beans

Ingredients

• Quarter of a pound white haricot beans
• three ounces of butter
• a taste of pounded mace
• a little grated lemon-rind
• pepper and salt

Method

1. 1

   Soak the beans overnight in water.

2. 2

   The following morning drain them, and put them in a saucepan with the water and salt; boil five or six hours, or until quite soft; pass them through a hair sieve into a basin, and add the butter, mace, and pepper.

3. 3

   Mix the butter with the bean-mash whilst it is warm, and then pot it down tightly in a glass pot for table, or in a shallow dish.

4. 4

   If wanted for table, some clarified butter should be run over the top of it.

5. 5

   Put it in a cold place for twelve hours, when it will be ready for use.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 24. The excerpt below is the record exactly as published.

potted beans,* and serve hot. Instead of anchovy-paste, grated Parmesan and common cheese may be scattered thickly over the layer of potted beans, only in this case the canapes should be placed in the ♦ See ' Potted Beans,' p. 108. * While from her lap She pours ten thousand delicacies — herbs And fruits f as numerous as the drops of rain,* Thomson. 107 SAVOURIES. * A bout the hall the scullions ran with meats both fresh and potted.* Thackeray. oven for two or three minutes before they are dished up. potteb Beans. Quarter of a pound white haricot beans, three ounces of butter, a taste of pounded mace, a little grated lemon-rind, pepper and salt

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