Windsor Beans

Ingredients

• three pints of very small Windsor beans
• two quarts of boiling water
• a good pinch of salt
• a branch of savory herb
• a pinch of pepper
• a pinch of sugar
• a tablespoonful of savory herb chopped very fine
• two eggs
• two tablespoonfuls of milk or cream

Method

1. 1

   Put three pints of very small Windsor beans in two quarts of boiling water, a good pinch of salt, and a branch of savory herb.

2. 2

   When your beans are thoroughly cooked, drain them and put them in a saucepan, with a pinch of salt, pepper, sugar, nutmeg, and a tablespoonful of savory herb chopped very fine.

3. 3

   Mix two eggs in two tablespoonfuls of milk or cream, and add them to your beans, after having taken them off the fire.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 58. The excerpt below is the record exactly as published.

Windsor Beans. Put three pints of very small Windsor beans in two quarts of boiling water, a good pinch of salt, and a branch of savory herb. When your beans are thoroughly cooked, drain them and put them in a saucepan, with a pinch of salt, pepper, sugar, nutmeg, and a tablespoonful of savory herb chopped very fine. Mix two eggs in two tablespoonfuls of milk or cream, and add them to your beans, after having taken them off the fire. If, instead of small beans, you have large ones, the skin or peel must be removed. 355. Windsor Beans a l'Anglaise. Prepare and cook your beans as the foregoing, and, just be- fore serving, add a tablespoonful of mint chopped very fine. 356. Puree of Windsor Beans. Boil three quarts of Windsor beans in consomme (Art. 1), with a bunch of savory herb, and a little salt ; when thoroughly done, press them through a sieve, and then put them in a saucepan on the fire with three ounces of butter, a pinch of sugar

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