Turtle Bean Soup
From The Landmarks club cook book, 1903
Serves 6
Use purple turtle beans, not black beans. It is better the second day.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 21. The excerpt below is the record exactly as published.
two quarts of cold water, simmer (after comes to a boil) five or six hours, until the beans are cooked to a pulp. If too thick, add a little stock — should be a good consistency, not thin. Press through a strainer. Pour soup in tureen, adding two sliced hard-boiled eggs, one sliced lemon, one wine glass of sherry
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