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Julie M. Clagett cookbook, 1908-1914
Page 13
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Soups 13 Black bean soup. Boil 1 pt blk beans until very soft, & rub them through a sieve. Add rather more water than the quantity of soup wanted, season with pepper & salt, a few cloves, & alspice beaten, a lump of butter the size of a hickory nut, a slice of fat bacon, & boil again. When poured up add 2 eggs chopped very fine. Potatoe soup Mash a qt potatoes with quite a large lump of butter, until quite smooth, then put enough water to make it boil. Half an hour before serving up, pour in a pan of rich milk. Season with pepper, salt & celery to taste.
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Soups 13 Black bean soup. Boil 1 pt blk beans until very soft, & rub them through a sieve. Add rather more water than the quantity of soup wanted, season with pepper & salt, a few cloves, & alspice beaten, a lump of butter the size of a hickory nut, a slice of fat bacon, & boil again. When poured up add 2 eggs chopped very fine. Potatoe soup Mash a qt potatoes with quite a large lump of butter, until quite smooth, then put enough water to make it boil. Half an hour before serving up, pour in a pan of rich milk. Season with pepper, salt & celery to taste.
Szathmary Culinary Manuscripts and Cookbooks
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