BEANS, Boiled Broad or Windsor

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

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A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

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

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

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.

Ingredients.—To each ½ gallon of water, allow 1 heaped tablespoonful of salt;
beans.
Mode.—This is a favourite vegetable with many persons, but, to be nice, should be young and freshly gathered.
After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender.
Drain them well in a colander;
dish, and serve with them separately a tureen of parsley and butter.
Boiled bacon should always accompany this vegetable, but the beans should be cooked separately.
It is usually served with the beans laid round, and the parsley and butter in a tureen.
Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed.
Time.—Very young beans, 15 minutes;
when a moderate size, 20 to 25 minutes, or longer.
Average cost, unshelled, 6_d.
per peck.
Sufficient.—Allow one peck for 6 or 7 persons.
Seasonable in July and August.