Puree of White Haricot Beans a la Creme
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 29. The excerpt below is the record exactly as published.
Puree of White Haricot Beans “ a la Creme.” Boil the beans with a bunch of herbs and an onion ; pass through a hair sieve ; put them back in a saucepan with a little butter and some cream, pepper, and salt
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