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Turtle Bean Soup

Name: Turtle Bean Soup
Yield: 6 servings
Ingredients: Soak one pint black beans; put them into three quarts water; with beef bones or a small piece of lean salt pork; season with salt, pepper; and lemon juice; Put in a few slices of lemon; add slices of hard-boiled eggs

From Buckeye cookery, 1892

Serves 6

Serve with toasted bread cut into dice.

Presented as published in 1892. 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 Buckeye cookery (1892), page 177. The excerpt below is the record exactly as published.

TuRTLE BEAN SOUP. Soak one pint black beans over night, then put them into three quarts water with beef bones ora small piece of lean salt pork, boil three or four hours, strain, season with salt, pepper, cloves and lemon juice. Put in a few slices of lemon, and if wished add slices of hard-boiled eggs

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