Skip to main content
Main

Shelled Broad Beans

Shelled broad beans are preserved with a bouquet of savory in a water bath for 1.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Shelled Broad Beans

Ingredients

Directions

  1. Shell the broad beans, ensuring they are about half an inch or more in length.

  2. Place the shelled beans in bottles with a small bouquet of savory.

  3. Process the bottles in a water bath for 1.5 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Broad beans
The main ingredient, forming the bulk and texture of the preserved dish.
Savory
Adds a herbal aroma that flavors the beans as they sit in the bottle.

The step that matters

Process the bottles in a water bath for 1.5 hours. Beans are low in acid, so the heat must reach and hold a temperature high enough to destroy spoilage microbes. Keeping the water at a steady boil for the full time helps make the jars safe and shelf-stable.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes