Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
White Navy Bean Soup
From Kentucky receipt book, 1903
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- One gallon of cold water
- 1 pint of navy beans
- pepper and salt
Method
Soak beans in cold water for 12 hours.
Drain and boil with cold water for 5 hours.
Strain, return to pot, season, and boil for 10 minutes.
Serve.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
White Navy Bean Soup. One gallon of cold water, 1 pint of navy beans, pepper and salt
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