Bean Soup

Ingredients

• three pints soup or marrowfat beans
• one and one-half pounds of fresh pork
• a pint of beans
• a tablespoonful of butter
• one tablespoonful of flour
• one-half cup sweet milk
• one well-beaten egg
• one onion

Method

1. 1

   Cook beans with pork, remove meat, and reserve some beans.

2. 2

   Sieve a pint of beans, add water for desired soup consistency, and mix in pulp, butter, flour, milk, egg, and onion.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 5. The excerpt below is the record exactly as published.

tablespoonful of butter, a little salt, and serve in cups. Clam Soup. — Take twenty-five clams, and chop fine. Put over the fire the liquor that was drained from them, pour in a cup of water, and let boil ten minutes ; then add the chopped clams, and boil half an hour. Season to taste with pepper and salt and two tablespoonfuls of butter ; let it boil again and add one quart of milk heated to scalding, stir in a tablespoonful of flour made THE MODEL COOK BOOK to a cream with a little cold milk, or two crackers rolled fine. Some like a little mace and lemon juice in the seasoning. Serve without delay. Green Turtle Soup. — Chop the coarser meat of the turtle, with the bones, add four quarts of water, with salt, pepper, two onions, and a bunch of sweet herbs. Stew slowly for four hours, keeping it at a boil. Then strain the soup, and add the finer meat and the green fat of the turtle, which have been simmering for an hour in a quart of water. Thicken with brown flour and boil for an hour more. If there are turtle eggs, boil them separately for four hours, then throw into the soup. Use force-meat balls if there are no eggs. Then put in the juice of one lemon and a glass of Madeira wine. Beat up once and pour out. Any private family can now obtain green turtle meat for soup, it being preserved in air-tight cans. Chicken Soup. — Prepare a fowl for cooking. Separate it at the joints and cut it into small pieces. Put the meat into a saucepan with three pints of water and cook it slowly from 2J/2 to 3 hours, or until very tender. Then take out the meat, let the liquor continue to boil, and to it add two tablespoonfuls of rice, two tablespoonfuls of finely cut onion, which has been fried in a little butter until soft, but not brown, and three peppercorns. Remove the gristle from the meat and put the meat, with one tea- spoonful of salt, into the soup, and simmer until the rice is very soft. A little white pepper and celery salt may be added, if desired. If the water boils away during the cooking, add more boiling water. Serve the soup with croutons. Croutons. — Cut slices of stale bread ^ inch thick. Cut off the crusts and divide the slices into ^ inch cubes. Place them on a tin sheet and bake them until golden- brown. Serve with stews and soups. Vegetable Soup. — Scrape one small car- rot and pare one small turnip, removing a thick skin. Grate and add them to one cup of soup stock and let it simmer 45 minutes. Pare one potato, cut it into small cubes and add it to the stock after the turnip and carrot have cooked 15 minutes. Add some tomato , if desired . The soup may be varied by using rice or noodles with the stock, in- stead of vegetables . Thick Vegetable Soup. — Put i lb. shin bone into one pint cold water with one-half teaspoonful each of salt and sugar, let it sim- mer. Brown two sliced onions in one table- spoonful of butter, stir in an equal quantity of flour and brown it ; add one cup boiling water gradually, and, when the mixture is smooth and thick, stir it into the soup,. Cut two carrots and two turnips in small squares, and some celery in }4 inch strips, and add them. Simmer two hours. Three-quarters of an hour before serving slice two potatoes, parboil 5 minutes, and add them and one- half teaspoonful of pepper. One tablespoonful of chopped parsley may be added just before serving. Remove the bone, separate the meat, if there is any, into small pieces, and serve in the soup. Do not put any fat meat into the soup. Green Pea Soup. — Put the empty pods of a half peck of peas into a gallon of water, and boil for an hour. Then strain, put in four pounds of chopped beef, and boil slowly an hour and a half. Then add the peas ; boil half an hour, adding ten minutes before serving a half cup of rice flour, salt, pepper, and chopped parsley. Strain into a hot tureen. Dried Pea Soup. — One gallon of water, one quart of soaked peas ; boil slowly for two hours. Then press the peas through a cullender with a wooden spoon, and return to the pot, adding a small head of celery, chopped, and a little parsley or summer savory. If the soup becomes too thick add more water. Place in the bottom of the tureen small pieces of toasted bread, or scatter bread that has been fried in butter until brown on the surface of the soup, after it has been poured into the tureen. Pea Porridge. — Shell the peas and put the pods on to boil, cooking about an hour. Drain off" the water, and put it over the fire ; add the peas, some potato cut in small pieces, a bunch of pot-herbs, and a small onion. When these are well cooked add a quart of milk, and thicken with flour and butter rubbed together, and salt and pepper rilE MODEL COOK BOOK to taste. Small dumplings are an addition, if liked. Bean Soup. — Cook three pints soup or marrowfat beans, with one and one-half pounds of fresh pork. When done remove the meat. Take out a dish of beans to ser\^e for dinner. Take a pint of beans and run them through a sieve. Have as much water as necessary, for the amount of soup desired to make, add the pulp and a table- spoonful of butter, make thickening of one tablespoon ful of flour and one-half cup sweet milk, one well-beaten ^%^, and one onion

Cook this with the app: pantry check, scaling, and the assistant.