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Black Bean Soup

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

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 Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.

Russia. Associated with Russia by the source's category: Russian (confidence 0.65). "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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Ingredients

Method

  1. Soak 1 cup of black beans in cold water several hours.
  2. Pour off the water and boil in 1 quart of fresh water until soft enough to rub through a strainer;
  3. if it boils away, add more water to cover them.
  4. There should be about 1 pint when strained.
  5. Add the same quantity of stock or water and put on to boil again.
  6. When boiling, add 1 tablespoon of corn-starch in a little cold water and cook 5 to 8 minutes.
  7. Season with salt, pepper, a little mustard, juice of 1 lemon, or wine;
  8. serve with fried bread cut in little squares and slices of hard boiled egg or lemon.