Stewed Beans
From The home science cook book, 1902
Split peas can be prepared similarly.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.
Stewed Beans. Soak any dry beans from twelve to twenty-four hours. Parboil as for baked beans, drain, add more water, and stew until tender. Season with butter, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.