Lunch
Baked Bean Soup
A turn-of-the-century lunch recipe featuring cold baked beans, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 3 cups cold baked beans
- 3 pints water
- 2 slices onion
- 2 stalks celery
- 1½ cups stewed and strained tomatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon Chili sauce
- Salt
- Pepper
Historical transcription
Source method
- 1
Put beans, water, onion, and celery in saucepan; bring to boiling-point and simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together. Serve with Crisp Crackers.
Nutrition pending
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