vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
White Haricot Beans Purée Soup
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 17. The excerpt below is the record exactly as published.
WHITE HARICOT BEANS PUR^E SOUP. Prepare this pur6e in the same manner as the lentils or green peas ; but take care not to cook the beans too much, and before pouring the purde into the soup-tureen melt an ounce of fresh butter with it, and serve with small crodtons. 54w HODENA SOUP. Blanch one pound of spinach ; dry, shred, and fry it in a stewpan with an ounce of fresh butter; salt to taste
Cook this with the app: pantry check, scaling, and the assistant.