Bean Soup
A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).
A historical recipe
The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Take as many stewed or baked beans as desired, put through a colander, add as much water as wished and boil about ten minutes.
- Add butter size of an egg to a small kettle of soup, season with salt and pepper.
- Make the soup as thick as desired and just before taking from the fire, stir in about a cupful of milk.
- A few sprigs of parsley on each plate of soup is pleasing.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Colander
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Kettle