Turtle-Bean Soup

Ingredients

• one pint of the black or turtle beans
• three quarts of cold water
• quarter of a pound of salt pork
• half a pound of lean beef
• one carrot
• two onions
• one tablespoonful of salt
• one saltspoonful of cayenne

Method

1. 1

   Wash and soak beans overnight.

2. 2

   In the morning, boil in cold water, adding pork, beef, carrot, onions, salt, and cayenne.

3. 3

   Cover and boil for four to five hours.

4. 4

   Rub through a colander, adding hard-boiled eggs, lemon, and wine to the tureen.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 65. The excerpt below is the record exactly as published.

Turtle-Bean Soup. Wash and soak over-night, in cold water, one pint of the black or turtle beans. In the morning put on the fire in three quarts of cold water, which, as it boils away, must be added to, to preserve the original quantity. Add quarter of a pound of salt pork and half a pound of lean beef ; one carrot and two onions cut fine ; one tablespoonful of salt ; one saltspoonful of cayenne

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