Puree of Beans No. 2
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 54. The excerpt below is the record exactly as published.
Puree of Beans No. 2. — Cook together one table- spoonful of butter and two tablespoonfuls of flour, add one cup of sweet milk and two cups of lima beans stewed and rubbed through a sieve. Simmer five minutes, pour in a cup of sweet cream, bring to boiling point, season to taste, and serve. Puree of Beans No. 3. — Cut two slices of breakfast bacon in small pieces and saute in a spider until a light brown, add two tablespoonfuls of flour, and when browned lightly add two cups of water, and simmer, in a covered sauce-pan, fifteen minutes. Strain, add two cups of cooked beans rubbed through a sieve, simmer five minutes, season to taste, and, just before serving, add a tablespoonful of tomato catsup. Puree of Asparagus. — Cook together a tablespoonful of butter and two tablespoonfuls of flour, add one cup of sweet milk and two cups of tender asparagus, cooked and rubbed through a sieve. Let simmer five minutes, 124 The Art of Cookery. pour in a cup of cream, bring to boiling point, season, and serve. Any simple broth may be used in place of milk and cream in making this puree. Puree of Spinach. — Cook together one tablespoonful of butter
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