Puree of White Beans or Potage a la Conde

Ingredients

• 4 cups beans
• 1 large onion
• carrot
• turnip
• 1 lb lean salt pork
• 5 or 6 quarts soup stock
• 1 or 2 quarts milk

Method

1. 1

   Soak beans overnight.

2. 2

   Boil beans with vegetables in soup stock until soft.

3. 3

   Boil pork for an hour for seasoning, then remove.

4. 4

   Pass soup and beans through a sieve, boil milk, add thickening, and pour into the puree.

5. 5

   Season and serve with light crusts.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 230. The excerpt below is the record exactly as published.

Puree of white beans or, potage a la conde (6 qts 30 cents). Sliced tomato and cucumber (10 cents). Salmon au gratin, tartar sauce (3 lbs net @iS, breading and bauce 53 cents). Potatoes, mareschale. Boiled ham with greens (7 orders, i lb ham 15, with greens 20 cents). Roast beef (2 ribs 3 lbs 36 cents). Veal with dressing (i^ ibs 20 cents). 89 COOKING lOR PROFIT. Entrecote of pork, Dauphinoise (3 lbs net 40, with dressing 45). Kromeskits a la Russe (8 orders 16 cents). Green peas 15, string beans 5, rice with cream 6, tomatoes 8, potatoes 12 (46 cents). Boiled farina pudding, lemon sauce (3 pts 12, with sauce 18 cents). Coffee ice cream (i qt cream, sugar, coffee; 2 qts frozen 35 cents). Cake assorted (20 cents). Nuts, raisins, cheese, pickles, condi- ments (35 cents). Milk, cream, coffee, tea, bread, butter (55 cents). Total $4 39: 35 persons; 12^ cents a plate. 755 — Puree of White Beans or, Potage a la Conde. It is bean soup with milk- added— a cream of beans. Take : 4 cups beans. I large onion, carrot, turnip. I lb lean salt pork. 5 or 6 quarts soup stock I or 2 quarts milk.

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