Viennese Bean Soup

Ingredients

• a pint of beans
• three quarts of water
• a quarter of a pound of lean salt pork
• an onion, minced
• a large carrot
• a stalk of celery
• a spoonful of flour
• sprinkle with chopped parsley

Method

1. 1

   Soak beans overnight, then cook with water and salt pork for three hours.

2. 2

   Fry minced onion, carrot, and celery in butter, add flour and beans to make a thick sauce, then add to the pot and cook for another hour.

3. 3

   Season and serve with sliced pork.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 67. The excerpt below is the record exactly as published.

Viennese bean soup Crab meat en Bellevue Chicken, Tyrolienne Boiled rice Asparagus, Hollandaise Strawberry pie Coffee Viennese bean soup. Wash a pint of beans, then put them in water and let them soak over night. Then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork, and cook slowly for three hours, by which time the beans should be done. Meanwhile mince an onion, a large carrot, and a stalk of celery ; fry them in butter, but do not brown. Add a spoonful of flour and two cups of the beans, making a thick sauce ; add this to the beans in the pot, and cook slowly for another hour. Season to taste, and sprinkle with chopped parsley

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