Broad Beans in Sauce
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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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Ingredients
- a pound of beans one
- one-half pints of milk
- four ounces of salt butter
- a tablespoonful of cream
- two eggs
Method
- Take your shelled beans, very young and tender.
- Throw them into boiling water for a minute, then pour the water away.
- Heat for a pound of beans one and one-half pints of milk, stir in four ounces of salt butter, a very little chopped parsley, salt and pepper.
- Do not let the milk boil, but when it simmers put in the beans.
- When they have been heated for ten minutes, thicken your sauce with the yolks of two eggs and a tablespoonful of cream.
- Take out a bean and eat it to see if it is cooked, and if so, pour all on a hot dish.
- Garnish with fried sippets of bread.
- Old broad beans can be treated in the same way, but they must first be skinned.