Purée of Dried Beans
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a quart of dried beans
- three ounces of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Soak in water for twelve hours a quart of dried beans, drain them, and put them in a saucepan with boiling water and a little salt.
- When thoroughly cooked, press them through a sieve, and then put them in a saucepan with three ounces of butter;
- when very hot, serve.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Colander