Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Black Bean or Lentil Soup
From The Rural cook book, 1907
Serves 6
Serve with squares of toast.
A modern interpretation · AI-generated from the original record
Ingredients
- a pint of black beans or lentils
- a bay leaf
- some cloves
- a stalk of celery
- two slices of bacon
- half a minced onion
Method
Soak beans or lentils overnight, parboil, and boil in fresh water until soft.
Add bay leaf, cloves, and celery.
Brown bacon with onion, add to soup, and serve with toast.
Nutrition per serving
171Calories
9 gProtein
25 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 2. The excerpt below is the record exactly as published.
Black Bean or Lentil Soup, — Soak a pint of black beans or lentils over night. In the morning, parboil ihem. Boil gently in fresh water until soft enough to rub through a sieve. Add a bay leaf, some cloves, and a stalk of celery. Brown two slices of bacon cut in dice with half a minced onion
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