Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Green Bean Soup
From Vegetarian cookery, 1891
Serves 4
Other vegetables may be added if desired.
A modern interpretation · AI-generated from the original record
Ingredients
- One quart of full-grown green beans
- a large handful of spinach
- one ounce of parsley
- two ounces of butter
Method
Boil the beans; skin and bruise them until smooth; put in a pan with two quarts of vegetable broth; add the butter with a little flour, pepper, and salt; stir until it boils; add spinach and parsley (previously boiled and sieved) for color.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 36. The excerpt below is the record exactly as published.
Green Bean Soup. One quart of fuU-groivn green beans, a large handful of spinaeh, one ounce of parsley, and two ounces of butter
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