Beans
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Beans are a nice winter vegetable, but cooked with pork as "baked beans," are too strong for daily use, but are a desirable article of food cooked more plainly.
- Choose the small white beans, put them in a saucepan with as much cold water, as will cover them well and a small pinch of baking soda;
- when they have simmered a few minutes drain off the water and replace it with hot water and a little salt;
- if possible let them cook without boiling hard;
- when tender drain, and dish with a liberal piece of butter and a dust of pepper.
- They are also good thrown when drained into the frying pan with some dripping, pepper and salt, and heated a few minutes over the fire.
- The only attention they require in cooking is lest they melt into soup when nearly cooked.