Butter Beans Moulded
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
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 best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). 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.
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Ingredients
Method
- Eight ounces of butter (or haricot) beans, 1 small onion, 1 turnip, 1 carrot, chopped parsley, 2 ozs.
- butter, 1 egg.
- Method.--Soak the beans for at least twelve hours in cold water, then boil them until tender with the vegetables and, after draining them thoroughly, pass them together through a wire sieve into a basin.
- Season with salt, pepper, and nutmeg, add rather less than two ounces of butter and an egg, and beat the mixture for a few minutes, then press it into a buttered mould;
- tie a piece of greased paper over the top and stand it in the oven in a pan of boiling water and let it cook for three quarters of an hour.
- Leave the mould on the kitchen table for a few moments on taking it from the oven, then turn the contents on to a hot dish;
- scatter the chopped parsley over the top and serve with a dish of baked tomatoes filled with herb stuffing.
- Beans prepared in the same way may be made into rissoles and fried in boiling fat;
- in this case they should be served with tomato sauce.