Italian Broad Beans
A historical recipe from The cult of the chafing dish, by Frank Schloesser (1905).
A historical recipe
The cult of the chafing dish, by Frank Schloesser (1905). Project Gutenberg eBook #73560.
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 cult of the chafing dish, by Frank Schloesser (1905). Digitised by Project Gutenberg, eBook #73560 (https://www.gutenberg.org/ebooks/73560). 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.
Italy. Associated with Italy by a demonym leading its title: Italian (confidence 0.55). "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 pint of fresh young broad beans
- two pints of water
- a stick of celery
- a bunch of parsley
- a tablespoon of butter
Method
- Shell a pint of fresh young broad beans and put them aside in a dish of cold water.
- Fill the Chafing Dish with nearly two pints of water, add a thick slice of cooked ham, a stick of celery, a bunch of parsley, three cloves, twenty peppercorns, and a bay leaf.
- Boil all this for seven minutes, then remove the ham, vegetables, and spices, and put in the beans.
- When they are quite tender, take them out, strain them, put them back in the dish;
- add a tablespoon of butter, and hot them up again for three or four minutes before serving.