Turtle Bean Soup

Ingredients

• One pint turtle beans
• two quarts cold water
• one pound beef
• one small onion
• small pieces salt pork
• pinch cayenne pepper
• salt if not sufficiently seasoned from the pork
• stalk of celery
• small teaspoonful of Worcestershire sauce
• a cup of tomato added is an improvement

Method

1. 1

   Soak beans overnight in water.

2. 2

   In the morning, pour off water, boil beans in two quarts of cold water, simmer for five or six hours until cooked to a pulp.

3. 3

   Press through a strainer, pour soup into tureen, adding sliced hard-boiled eggs, lemon, and sherry.

4. 4

   Serve hot with croutons.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 20. The excerpt below is the record exactly as published.

turtle bean SOUP. One pint turtle beans, two quarts cold water, one pound beef, one small onion, small pieces salt pork, pinch cayenne pepper, salt if not sufficiently seasoned from the pork, stalk of celery or saltspoonful of celery seed, half dozen cloves, half dozen all- spice, small blade of mace, one bay leaf, little thyme, parsley and majoram, small teaspoonful of Worcestershire sauce; a cup of tomato added is an improvement

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