Puree of Broad Beans
From Cookery for every household, 1914
Serves 2
This is a very good accompaniment to boiled pork or salt beef.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 208. The excerpt below is the record exactly as published.
Puree of Broad Beans 1 qt. shelled beans. | 1 or 2 table-sps. bacon fat. 1 cupful white sauce. J Seasoning
Cook this with the app: pantry check, scaling, and the assistant.