vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red Bean Soup
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Allan George, Park Ridge, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 107. The excerpt below is the record exactly as published.
RED BEAN SOUP.— Soak for 8 hrs. or more 2 cups of red beans, then put them in a large saucepan containing 8 cups of cold water, 1 cup of milk, and 2 onions, halved, each having 4 cloves stuck in it. Let cook for 2 hrs., then press throug'h a sieve, re- heat, adding, just before serving, 1, wineglass of claret and fresh seasoning of salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.