Lunch
Bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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.
- Soak three cupfuls of dried white beans for eight hours.
- Drain, cover them with two quarts of boiling water, and boil until the beans are tender and broken to pieces.
- Rub them and the water in which they have been boiled through a sieve and return to the fire.
- Add a quart of stock, in which a ham or a piece of corn beef has been boiled.
- If this is too salt, add other soup stock with it.
- stir in a tablespoonful of butter rolled in one of flour and put into the tureen.
Historical transcription
Source method
- 1
Soak three cupfuls of dried white beans for eight hours. Drain, cover them with two quarts of boiling water, and boil until the beans are tender and broken to pieces. Rub them and the water in which they have been boiled through a sieve and return to the fire. Add a quart of stock, in which a ham or a piece of corn beef has been boiled. If this is too salt, add other soup stock with it. Boil for an hour, season to taste; stir in a tablespoonful of butter rolled in one of flour and put into the tureen. Put a handful of croutons or dice of fried bread on the surface of the soup.
Nutrition pending
No invented nutrition numbers.
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