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Puree of White Beans
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
Nutrition per serving
9Calories
0 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories8.8 kcal
Protein0.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium2.3 mg
Potassium3.7 mg
Calcium1.5 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 77. The excerpt below is the record exactly as published.
Puree of White Beans. Chop some onions and fry them lightly in a little butter and flour, and moisten with a teaspoonful of broth ; let the onions be done ; boil the beans in this for half an hour, season them well, use white pepper, and strain them through a tammy; reduce the puree over a brisk fire, take off the white scum, and before you serve refine it with a morsel ot fresh butter and two teaspoonfuls of thick cream ; garnish it Avith fried crusts of brea
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