Stewed White Haricots
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 197. The excerpt below is the record exactly as published.
Stewed white haricots. Mode. — The haricots require soaking for two days in several waters ; then put them in boihng water and boil until tender. This should be done in the morning, as haricots vary so much, some taking only one hour while others are scarcely cooked in three. When quite boiled, drain them from the water and put them in a stewpan in which a small onion cut in dice has first been fried. Add to this whatever gravy you may have, or, if none, a breakfastcupful made with Liebig
Cook this with the app: pantry check, scaling, and the assistant.