Boiled White Beans
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 6 ingredients
- two cups white beans
- two quarts cold water
- one-quarter pound of lean salt pork
- one-half tablespoon salt
- one medium-sized onion
- two sprays parsley
Method
- Pick over and wash two cups white beans;
- cover with two quarts cold water and let soak overnight;
- drain and place them in a stew-pan, cover with two quarts cold water, add one small carrot cut in quarters, one medium-sized onion cut in half, two sprays parsley and one-quarter pound of lean salt pork, one-half tablespoon salt;
- cover and cook slowly until beans are tender (about two hours).
- Remove vegetables, drain beans.
- Chop the pork and mix with beans.
Plating
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