Savoury Broad Beans
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.
Savoury Broad Beans. Shell a quart of young broad beans ; boil them directly they are shelled for 10 minutes in salt water, drain them on a sieve, put them in a saute-pan with an ounce of butter and 2 tablespoonfuls of white sauce ; season with salt, pepper, and a pinch of castor sugar, add some chopped parsley and tarragon
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