White Beans (as cooked in Brittany)
From With a saucepan over the sea, 1902
Serves 4
Often served with roast lamb or leg of mutton.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 46. The excerpt below is the record exactly as published.
WHITE BEANS (as cooked in Brittany). These are often served with roast lamb or leg of mutton. Boil i pound of dried beans, drain them, — they should have been soaked overnight, — add 2 ounces butter, a tablespoonful of lemon juice or tarragon vinegar, and salt, pepper, and a 133 With a Saucepan over the Sea cupful of a consomme.
Cook this with the app: pantry check, scaling, and the assistant.