Red Pottage Soup

Ingredients

• One half-pound haricot beans
• Four fresh or tinned tomatoes
• One beetroot
• Small piece of celery
• One onion
• Pepper and salt
• One ounce dripping
• Three pints water or stock

Method

1. 1

   Soak the beans overnight.

2. 2

   Wash, peel, and slice the vegetables.

3. 3

   Melt the dripping, and sweat the vegetables and beans in it.

4. 4

   Add the liquid and seasonings, and boil gently from three to four hours.

5. 5

   Remove the beetroot, and then pass the rest through a sieve.

6. 6

   Reheat and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 6. The excerpt below is the record exactly as published.

Red Pottage Soup. )ne half-pound haricot beans. rour fresh or tinned tomatoes. )ne beetroot, mall piece of celery. Soak the beans overnight. One onion. Pepper and salt. One ounce dripping. Three pints water or stock

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