Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dinnervegetarianvegandairy-freenut-free
Black Bean Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one pint of black beans
- one quart of cold water
- three pints of cold water
- one tablespoonful of salt
- one tablespoonful of flour
- one lemon
Method
Wash black beans and soak overnight.
Drain and cover with fresh water, cooking until tender.
Add salt, strain, and return to kettle.
Melt flour, stir into soup, boil while stirring.
Slice lemon into tureen and pour soup over.
Serve hot.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 3. The excerpt below is the record exactly as published.
BLACK BEAN SOUP— Wash one pint of black beans, cover with one quart of cold water and let soak over night. In the morning pour off the water and pour over three pints of cold water. Cook, covered, until tender, four or five hours, add one tablespoonful of salt the last hour, rub through a strainer, add the strained beans to the water in which they were boiled, return to the soup kettle. Melt one tablespoonful of flour, stir this into the hot soup, let boil, stirring constantly; add a little pepper, slice thinly one lemon
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