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White Kidney Beans, Purée of
From Cassell's dictionary of cookery, 1892
Serves 4
This method can also be used for soup.
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
Nutrition per serving
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories2.7 kcal
Protein0.2 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium11 mg
Potassium7.8 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.7 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2263. The excerpt below is the record exactly as published.
White Kidney Beans, Pur^e of.— The beans, which must be boiled beforehand, are to be mixed with the following preparation : Chop some onions, fry them lightly in a little butter, put a little flour to fry in the butter, and when done moisten with a spoonful or two of broth. Let the onions be thoroughly done. Next let the beans boil in the sauce for half an hour, season well, without pepper, and strain through a tamis. Reduce the puree over a brisk fire, skim off the white scum, and before serving refine the puree with a bit of very fresh butter and two spoonfuls of thick cream
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